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Shrimp and Pea Rice Bowl

Photo: José Picayo
Hands-on time 20 mins
Total time 20 mins
Yield Serves 3 (serving size: 1 cup)
Serve with Wheat Rolls with Orange Butter.

Ingredients

  • 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
  • 1 tablespoon olive oil
  • 8 ounces medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1/4 cup water
  • 2/3 cup frozen green peas
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Wheat Rolls with Orange Butter

Nutrition Information

  • calories 280
  • fat 8.4 g
  • satfat 1.2 g
  • monofat 4.4 g
  • polyfat 2 g
  • protein 20.2 g
  • carbohydrate 30.5 g
  • fiber 2.8 g
  • cholesterol 115 mg
  • iron 3 mg
  • sodium 629 mg
  • calcium 55 mg

How to Make It

  1. Heat rice according to directions.

  2. Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 2 minutes. Add garlic; sauté 1 minute or until shrimp are done. Remove mixture from pan. Bring water to a simmer. Add peas; cover and cook 2 minutes or until done. Stir in rice, shrimp, vinegar, salt, pepper, and turmeric; cook 1 minute or until heated. Sprinkle with parsley.