Sunday, July 25, 2010

Shrimp and Snow Peas Stir-Fry

1 cup of white, long-grained Basmati rice
2 cups of chicken broth
1 tsp of EVOO
½ tsp of salt

10-15 large shrimp, uncooked, unpeeled and defrosted
1 small bag of snow peas
1-2 garlic cloves, minced
A couple dashes of red pepper flakes
2-3 tsp of EVOO

Cook rice in rice cooker until done.

In a hot wok, heat EVOO to med high. Sauté snow peas for about 3 minutes. Add shrimp, garlic and red pepper flakes. Stir until the shrimp turns pink. Don’t overcook or the shrimp will be tough.

Serve shrimp and snow pea stir-fry over rice.

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