Clay Pot Shrimp With Brown Rice
- 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
- 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.
brown rice, lemon juice, shrimp, oil, red chile pepper, lemongrass, ginger, red onion, sugar, fish sauce, coconut water
Taken from www.myrecipes.com/recipe/clay-pot-shrimp-with-brown-rice (may not work)