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Clay Pot Shrimp with Brown Rice

Photo: Eising Food Photography/Stockfood

Yield Makes: 4 servings (Serving size: 2 1/4 cups)

Ingredients

  • 3 cups cooked brown rice
  • 2 tablespoons lemon juice
  • 1 pound peeled, deveined shrimp
  • 1 tablespoon oil
  • 1 seeded, sliced Thai red chile pepper
  • 1/4 cup chopped lemongrass
  • 1 tablespoons chopped ginger
  • 1/2 cup sliced red onion
  • 3 tablespoons sugar
  • 1 1/2 tablespoons fish sauce
  • 1 cup coconut water

Nutrition Information

  • calories 370
  • fat 6 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 2 g
  • cholesterol 168 mg
  • protein 22 g
  • carbohydrate 60 g
  • sugars 14 g
  • fiber 4 g
  • iron 4 mg
  • sodium 816 mg
  • calcium 57 mg

How to Make It

  1. Combine 3 cups cooked brown rice with 2 tablespoons lemon juice. Cook 1 pound peeled, deveined shrimp in 2 batches in a nonstick skillet over medium heat using 1/2 tablespoon oil for each batch, until shrimp are pink, 3-4 minutes. Transfer to a plate. Add 1 seeded, sliced Thai red chile pepper, 1/4 cup chopped lemongrass, 1 tablespoon chopped ginger, 1/2 cup sliced red onion, and 3 tablespoons sugar to pan and cook, 1 minute. Add 1 1/2 tablespoons fish sauce and 1 cup coconut water; cook 2 minutes. Add shrimp to pan; cook 2 minutes. Divide rice and shrimp among 4 bowls; garnish with cilantro and mung bean sprouts.