SEAFOOD****Ginger-Shrimp Brown-Rice Bowl

By Unblond1

20/02/15-This was good for both. Dan may have liked it a bit more than I did but I still liked it. It's a rather odd combination of tastes - I think it would make a good cold salad in the summertime. Add something with some crunch somewhere as it needs a texture contrast.

Ingredients

• 1/2 rice-cooker cup brown rice [short-grain, not basmati] (6 tablespoons)
• pinch of salt
• 1 tbsp honey
• 1 tbsp soy sauce
• 4 tsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp sambal or to taste
• 1/2 ripe, firm avocado
• 6 oz. frozen raw medium peeled shrimp, tails removed
• up to 1 tbsp olive or mustard seed oil
• 1 tbsp finely grated or minced fresh ginger
• 1/3 cup crumbled light feta (30 grams)
• 2 tbsp chopped cilantro

Details

Servings 2

Preparation

Step 1

Cook rice in chicken or vegetable stock with a pinch of salt for one cycle at brown rice.

Whisk honey with soy sauce and rice vinegar in a small bowl. Set aside.

Discard pit from avocado, then scoop flesh from peel and slice into wedges. Rinse frozen shrimp with cold running water to remove any ice crystals.

Heat oil in a large frying pan over medium-high. Add shrimp and ginger and stir-fry just until shrimp are pink and cooked through, 3 to 4 min.

Remove from heat and drizzle with 1 tbsp honey dressing. When rice is cooked, remove from heat and stir in remaining dressing. Scoop rice into bowls and top with avocado, shrimp, feta and cilantro.

Calories 352.9
Total Fat 20.2 g
Saturated Fat 4.3 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 10.4 g
Cholesterol 136.7 mg
Sodium 567.8 mg
Potassium 420.1 mg
Total Carbohydrate 21.8 g
Dietary Fiber 3.6 g
Sugars 8.8 g
Protein 22.9 g