Clay Pot Shrimp with Brown Rice

Eising FoodPhotography/Stockfood

Yield:

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

Nutritional 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

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

Preparation

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.

Note:

Spike Mendelsohn,

October 2010