Another Everyday Food Mag recipe, this was yummy and a nice take on 'take out at home.'
Salt and pepper
1 cup long grain brown rice
1/4 cup soy sauce
1/4 cup fresh lemon juice (1-2 lemons)
2 T rice vinegar
2 tsp brown sugar
1 T olive oil
1 pound peeled, deveined, thawed shrimp
1/2 pound snow peas trimmed and halved on the diagonal
1 piece (1 inch long) fresh ginger peeled and cut into matchsticks
1 avocado pitted and cut into chunks
1) In a large pot bring 2 cups of salted water to a boil. Add rice, cover, reduce heat to low and cook until rice is tender and water is mostly absorbed, 45-50 min.
2) In a small bowl, stir together soy sauce, lemon juice, vinegar, sugar until sugar is dissolved. Set aside.
3) When rice is almost/totally done, heat oil in a large skillet over med high. Add shrimo, snow peas, and ginger, and season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green. 2-3 min
4) divide rice among bowls. Top with shrimp mixture and avocado. Serve Sauce on the side.
Loved the sauce on the side - I liked mine very lightly sauced and Ryan was more heavy handed. This let us make our dish the way we wanted. Yum!