Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 lbs. large shrimp (26- to 30-count per pound) | ||
| 6 cloves garlic, divided | ||
| 2 tbsp. Hy-Vee olive oil, divided | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ c. dry white wine | ||
| 1 ½ tsp. Hy-Vee cornstarch | ||
| ⅛ tsp. Hy-Vee red pepper flakes | ||
| Lemon wedges, optional | ||
| ¼ c. chopped fresh thyme, optional |
Directions
- 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 facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 240mg
- Sodium: 1270mg
- Total Carbohydrates: 29g
- Protein: 29g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Health 2012.