Ingredients:
For the rice: 2 cups rice 3 cups chicken broth 1/4 cup soy sauce 1 tablespoon sesame oil 1/4 teaspoon garlic powder For the shrimp: 1 pound shrimp, peeled and deveined 1/4 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon sesame oil 1/2 teaspoon grated ginger 1/4 teaspoon red pepper flakes (optional) For the vegetables: 1 bell pepper, sliced 1 onion, sliced 1/2 cup snow peas
Instructions:
Cook rice: Bring the chicken broth to a boil in a large pot. Add the rice, soy sauce, sesame oil, and garlic powder. Reduce heat, cover, and simmer for 20-25 minutes, or until the rice is tender. Marinate shrimp: In a bowl, combine the soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes (if using). Add the shrimp and marinate for at least 15 minutes. Sauté vegetables: In a skillet, sauté the bell pepper and onion until softened. Add the snow peas and cook for a few more minutes. Cook shrimp: Grill or sauté the marinated shrimp until cooked through and pink. Assemble: Layer the rice, grilled shrimp, and sautéed vegetables in a serving dish. Serve: Serve immediately and enjoy! Tips: For a spicier dish, add more red pepper flakes to the marinade. You can substitute the rice with quinoa or couscous. Serve with a side salad or steamed vegetables. Enjoy this delicious and flavorful sesame soy shrimp rice stack!
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