Orange Glazed shrimp with Snow Peas and Rice

Mar 14

Servings: 4

1 1/2 cups orange juice
3 tbsp light brown sugar
2 tbsp soy sauce
2 tbsp orange zest (1 orange = 1 tbsp zest)
2 tbsp sesame oil
2 pounds frozen jumbo shrimp idealyy, get them with shells and tails already removed.
1 cup jasmine rice, uncooked
2 cups snow peas About 10 ounces. If you do not have snowpeas, you can use sugar snap peas or 1 bag of Birds Eye Steamfresh Mixtures Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts. If you use the frozen veggies, heat them per the package instructions)

Defrost shrimp in the refrigerator or in cold water. Do not defrost in a warm place or microwave.
Prepare the jasmine rice. Add the 1 cup of rice to 1.5 cups of water in a medium pot. Bring to a boil, then reduce heat to low. Simmer for 18 minutes, then take off heat. Leave pot lid on after cooking so it continues to steam.
Meanwhile,, In a large pan, bring the orange juice, sugar, and soy sauce to a boil. cook over medium-high heat until reduced to 1/2 cup, about 10 minutes. Stir in the orange zest. Pour into a bowl and reserve. Wipe out the pan.
To the large pan you just wiped out, heat 1 tablespoon of sesame oil over medium high heat. Season the shrimp with salt and pepper. Cook *half* of the shrimp over medium heat, until cook through, about 2-3 minutes. Transfer the shrimp to a plate. Repeat with the remaining 1 tbsp sesame- oil and shrimp, and transfer to a plate when completed.
To the now-empty pan, add 2 tbs water and heat to medium high. Add the snow peas, and stir fry for about 2 minutes. (If you use the frozen veggies, this step is not needed as you heat them in the microwave)
Return all of the shrimp to the pan with the veggies, add the orange glaze, season with salt and pepper and toss to coat.
Divide the shrimp and veggie mix between the dishes,,and serve with rice.

Calories: 450 kcal

Dinner

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