Brown Rice and Shrimp Bowl

Another Everyday Food Mag recipe, this was yummy and a nice take on 'take out at home.'

Serves 4

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!