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- Shrimp,
- Vegetables Over Rice
- 2 Tbsp. canola oil
- ½ cup diced red bell
- peppers
- 1 cup chopped mixture of
- shitake and oyster mushrooms
- ½ lb. sugar snap peas
- ½ tsp. garlic powder
- ½ tsp. ground ginger
- ½ lb. large shrimp, peeled
- and deveined
- 2 Tbsp. lemon juice
- Ingredients for the Rice:
- 1 cup rice (white, long
- grain wild, brown)
- 1 Tbsp. butter (or butter
- substitute)
- 1 and ¾ cups vegetable
- broth
- ¼ cup soy sauce
- In a medium saucepan, on
- high heat, bring the rice, butter, broth and soy sauce to a boil. Stir, reduce heat to low, cover, let simmer
- for 15 minutes. Turn off heat, uncover
- and fluff up rice; any excess moisture will evaporate.
- While rice is simmering,
- heat the oil in a 12 inch skillet over medium-high heat; add in bell peppers,
- mushrooms, snap peas, garlic powder and ginger; mix and cook for 3
- minutes. Add in shrimp, cook for 5
- minutes; shrimp will begin turning pink, stir in lemon juice, cover and remove from
View Full Recipe at Food Adventures of a Comfort…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2122g | |
| Calories 1564 | |
| Calories from Fat 437 | 28% |
| Total Fat 49.52g | 62% |
| Saturated Fat 12.03g | 48% |
| Trans Fat 0.11g | |
| Cholesterol 384mg | 128% |
| Sodium 7199mg | 300% |
| Potassium 2159mg | 62% |
| Total Carbs 191.28g | 51% |
| Dietary Fiber 11.8g | 39% |
| Sugars 15.6g | 10% |
| Protein 85.19g | 136% |
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