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Tangy Asian Shrimp and Rice

5 star rating
 

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Submitted by: Lin Weidner

 

The shrimp in this dish is seasoned with garlic, chili sauce and miso.
 

Ingredients

  • 2 pkgs boil in bag whole grain brown rice
  • 2 quarts water
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion, sliced lengthwise
  • 4 cloves garlic minced
  • 1/4 cup miso
  • 1/4 cup sweet chili sauce
  • 1/2 cup water
  • 1 lb small shrimp (31-50 count) peeled and cleaned

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Method

In large pot, place water, salt and rice packets. Over high heat, bring to a rolling boil. Reduce heat slightly and boil uncovered for 10 minutes. Drain well. Meanwhile, in a large saute pan or wok over medium heat, place oil and butter. Add onion and saute gently until translucent. Add garlic, miso, sweet chili sauce and water. Bring to a boil slowly, reduce heat and simmer 10 minutes. Increase heat to medium and add shrimp. Simmer slowly, about 5-7 minutes until shrimp are pink and curled. Place about a quarter of the rice on a plate. Top with shrimp and sauce.

 

Notes:

 

Number of Servings: Serves 4

 

Submitted by: Lin Weidner ()

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