Saturday, May 07, 2005

Asian Rice with Shrimp and Snow Peas

Asian Rice with Shrimp and Snow Peas (Adapted from CL)

1 cup water
1 cup chicken broth
1 cup dry brown jasmine rice
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon cayenne pepper sauce
3 garlic cloves, minced
2 cups snow peas, trimmed
1 1/2 pounds large peeled and deveined shrimp
1/2 cup diagonally cut green onions
2 tablespoons sliced almonds, toasted

In a medium saucepan, add water, broth and rice. Bring mixture to a boil, cover, reduce heat and simmer 35-40 minutes or until liquid is absorbed.

In a large bowl, whisk together soy sauce, vinegar, sesame oil, pepper sauce and garlic.

In a large pot of boiling salted water, add snow peas and shrimp - cook just until the shrimp are done, about 2 minutes. Drain well. Add snow peas, shrimp, green onions and cooked rice to soy mixture - toss well to combine. Scatter the top with the toasted almonds.

Makes 4 servings.

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