1 lg large shrimp peeled and deveined, tails removed
3 oz snow peas, trimmed
brocolli
2 tsp fresh minced ginger
1 scallion, thinly sliced and soaked in ice water for garnish
Instructions
Combine the rice coconut cream, salt and 1/2 C
water and bring to a boil. Reduce the heat to a
simmer, cover and cook until the liquid is
absorbed and the rice is tender about 20 min. Let
the rice rest off the heat for 10 minutes.
Meanwhile in a bowl whisk the broth, lime juice,
fish sauce, soy sauce and cornstarch set aside.
Heat 1 tbl oil in a large skillet over medium
high heat, add the mushrooms and cook until their
liquid has been released and they are golden
brown about 5 minutes. Season with 1/8 tsp salt
and transfer to a plate. Heat remaining oil over
high heat. add the shrimp, snow peas, brocolli
and ginger. Cook until the shrimp are bright pink
and the snow peas and brocolli are crisp tender.
Quickly whisk the broth mixture and add to the
skillet. Cook until the shrimp are opaque and the
sauce has thickened slightly about 2 minutes,
Stir in the mushrooms. Fluff the rice with a fork
and divide among 2 bowls. top each portion with
shrimp and vegetables. Sprinkle with scallions
and serve
Originally Submitted
1/3/2020
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