All you need:
2 c. Hy-Vee instant brown rice
1 c. Hy-Vee apple juice
1 c. plus 1/3 c. Hy-Vee reduced-sodium chicken broth, divided
1 pound large shrimp (26- to 30-count per pound)
6 cloves garlic, divided
2 tbsp Hy-Vee olive oil, divided
1/4 tsp Hy-Vee salt
1/4 c. dry white wine
1 1/2 tsp Hy-Vee cornstarch
1/8 tsp Hy-Vee red pepper flakes
Lemon wedges, optional
1/4 c. chopped fresh thyme, optional
All you do:
Prepare brown rice according to package directions using apple juice and 1 cup broth in place of water called for on package.
Meanwhile, mince 4 garlic cloves; set aside.
Peel and devein shrimp. Rinse; pat dry and place in medium bowl. Toss with minced garlic, 1 tablespoon oil and salt. Cover and marinate at room temperature 20 minutes.
For sauce, combine 1/3 cup chicken broth, wine, cornstarch and red pepper flakes; set aside.
In a wok or large skillet, heat remaining 1 tbsp oil over medium-low heat. Smash remaining 2 cloves garlic and add to wok. Cook and stir until garlic is light golden, 4 to 7 minutes. Remove garlic, finely chop and set aside.
In same wok, cook shrimp in garlic-infused oil over medium-high heat until shrimp are pink, about 3 minutes.
Push shrimp away from center of wok. Add sauce to hot wok. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Push shrimp into sauce and stir to coat.
Fluff rice with fork and stir in reserved finely chopped garlic. Serve shrimp over rice.
If desired, squeeze a lemon wedge over each serving and sprinkle with thyme.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 1.5g
Trans fats: 0g
Daily nutritional values:
6% vitamin A
2% vitamin C