Black Pepper Caramel Shrimp

• 1 (3 1/2-ounce) bag boil-in-bag brown rice
• 1 tablespoon water
• 2 teaspoons cornstarch
• 1 1/2 tablespoons dark sesame oil
• 1 pound large shrimp, peeled and deveined
• 2 cups diagonally cut snow peas
• 2 teaspoons minced fresh garlic
• 2 teaspoons freshly ground black pepper
• 1/8 teaspoon salt
• 1/2 cup fat-free, lower-sodium chicken broth
• 3 tablespoons brown sugar
• 2 teaspoons fish sauce

1. Cook rice according to package directions, omitting salt and fat. Keep warm.
2. Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; saute 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.
3. Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. Serve over cooked rice.
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boil, water, cornstarch, sesame oil, shrimp, snow peas, fresh garlic, freshly ground black pepper, salt, chicken broth, brown sugar, fish sauce

Taken from www.myrecipes.com/recipe/black-pepper-caramel-shrimp (may not work)