Since shortly after setting up our Aerogarden a few months ago, we’ve had an abundance of basil, parsley and mint. At the time, I had visions of snipping fresh herbs for our nightly dinners (cooked fresh to perfection by me, of course). Every dish would be adorned with the fragrance of green herbs and would taste like I’d gone to culinary school in every major city in the world. On an unrelated note, I’m not ambitious.
Yet, the herbs remained in the Aerogarden, unused. That’s why this month’s Recipe Redux is perfect:
Sprouts of green popping up from the earth, window gardens of herbs, and wistful gardeners flipping through seed catalogs of green. This month, use any fresh green herb in a nontraditional way.
What a great opportunity to stretch my creativity in the kitchen! Armed with Peter’s trusty Flavor Bible (as lauded in this post) and a bundle of fresh mint, I threw together this sweet ‘n’ sour shrimp dish that had me going back for seconds. Serve with steamed veggies or a salad on the side for a light meal.
P.S. Why is my Recipe Redux post going up so early? Becacuse I’m traveling over the next week and a half and won’t have access to a computer during that time. I still have posts going up on their normal days (MWF), but I may not be able to respond to emails.
Edited to add: I almost forgot! Today is Registered Dietitian Day – hug an RD today!
Sweet ‘n’ Sour Shrimp over Minted Brown Rice
Prep Time: 10 minutes
Cook Time: 45 minutes
Keywords: saute entree shrimp
Ingredients (4 servings)
- 2/3 cup brown rice
- 1 1/3 cup water or broth
- 1/3 cup fresh mint, chopped
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons sugar
- Juice from 1 lime
- 1/4 teaspoon red pepper flakes
- 1 pound shrimp, shelled and deveined
- 2 tablespoons canola oil
Prepare brown rice according to package directions. While rice cooks, mix soy sauce, vinegar, fish sauce, lime juice, sugar and red pepper flakes in small bowl. Set aside.
When rice is done cooking, stir in chopped mint and set aside.
Heat canola oil in heavy-bottomed skillet over medium-high heat. Add shrimp and cook, flipping once, for three minutes, or until shrimp is cooked through.
Serve shrimp over rice with sauce drizzled on top. Enjoy immediately.