Asian Rice with Shrimp and Snow Peas

I love shrimp and I was happy to find a new way to cook it. This meal is not only healthy but filling. I have been eating it for three days and I have yet to get tired of it.

Asian Rice with Shrimp and Snow Peas

1 cup uncooked long grain rice

1 cup water

1 cup fat free, less sodium chicken broth

3 tablespoons low sodium soy sauce

3 tablespoon rice vinegar

1 tablespoon dark sesame oil

2 teaspoons bottled chopped garlic

1 teaspoon hot sauce

2 cups snow peas, trimmed (about 6 ounces)

1 1/2 pounds large peeled and de-veined shrimp

1/2 cup diagonally cut green onions

4 teaspoons slivered almonds, toasted

1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Keep warm.

2. Combine soy sauce and next 4 ingredients in a large bowl; stir with a whisk.  Set aside.

3. Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain. Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine. Top with almonds. Serve immediately.


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