Thursday, January 10, 2019

Chili-Garlic Shrimp with Ginger Rice

Arizona Sky at Sunset
Advice from the Sunset
Show your true colors
Take time to reflect
End each day with beauty
Make a dramatic exit
Stop and be present
Keep your inner fire burning
Be amazing!

Chili Garlic Shrimp with Ginger Rice
Cook's Notes: An easy shrimp dinner bursting with Asian flavors. Add a healthy dose of broccoli served over jasmine gingered rice for a taste that can' t be beat.   
Recipe adapted from Food Network Magazine and serves two. Recipe can easily be increased by doubling the ingredients. 
  • 3 thin slices of peeled fresh ginger
  • 1-1/2 cups jasmine rice
  • 2-1/4 cups water
  • 1/2 cup low sodium chicken broth 
  • 1/3 cup ketchup
  • 2 TB chili garlic sauce 
  • 1 tsp. oyster sauce
  • 1 TB cornstarch 
  • 12 large cooked shrimp, tail on, ( bring to room temperature) 
  • 2-1/2 cups broccoli florets
  • Bring water, rice and ginger slices to a boil. Cover and reduce heat and cook for about 18 minutes. Remove ginger slices. Fluff with a fork. Set aside.
  • In a bowl whisk chicken broth, ketchup, chili sauce, oyster sauce and cornstarch. 
  • Add to fry pan cook on low until it starts to thicken. 
  • Add in broccoli florets and shrimp. Toss to coat. Cook covered on low 5 minutes until shrimp warmed and broccoli al dente.
  • Serve over rice. 

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