This Shrimp Recipe is Light and Easy. Recipe

Ingredients

• 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…