Serves 4 (serving size: 1 cup shrimp mixture and 1/2 cup rice)
Photo: Brian Woodcock; Styling: Cindy Barr
1 (3 1/2-ounce) bag boil-in-bag brown rice
1 tablespoon water
2 teaspoons cornstarch
1 1/2 tablespoons dark sesame oil
1 pound large shrimp, peeled and deveined
2 cups diagonally cut snow peas
2 teaspoons minced fresh garlic
2 teaspoons freshly ground black pepper
1/8 teaspoon salt
1/2 cup fat-free, lower-sodium chicken broth
3 tablespoons brown sugar
2 teaspoons fish sauce
How to Make It
Cook rice according to package directions, omitting salt and fat. Keep warm.
Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.
Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. Serve over cooked rice.
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This is quite good, though we didn't think it was spectacular. It is a simplified version of Vietnamese caramel shrimp, with brown sugar taking the place of the caramel, presumably because making caramel is thought to be too difficult. The caramel flavor was pretty subdued, but I wouldn't use more brown sugar as the dish is already sweet enough. I used sugar snap peas instead of snow peas, worked fine.
I make this regularly, using the full 2t pepper (we love pepper in our house!). When I don't have snow peas on hand, I've used edamame, water chestnuts, snap peas, asparagus. We really enjoy this dish!
My whole family thought this was really yummy! My 12 year old said I should make it again, which is always a good sign. The flavors were nice. I made the recipe exactly according to the recipe except I used 1 t. pepper. I thought it could have used maybe a half teaspoon more, but I think I had more shrimp than it called for. I will say I expected a little more of the sauce. I thought it would be darker and have a deeper flavor, but it was still good. I will make it again. I only gave three stars because I wouldn't serve it for company, but it makes a great weeknight meal for my family, especially when we are tired of chicken.
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