Shrimp, Spinach, and Broccoli with Orange Rice
1. Cook brown rice, using orange juice for half of the required water.
2. While the rice is cooking, put large shelled and de-veined shrimp in a glass bowl. Cover with Thai Peanut Sauce, which you can buy in the Asian aisle of the grocery store.
3. Wash and chop fresh broccoli. Set aside.
4. Wash several cups of fresh baby spinach. Blot dry but leave some water on the leaves for cooking.
5. In a large skillet (with a lid), heat 1 T. oil (canola, walnut, or olive) over medium to medium high heat. Saute 2 cloves minced garlic.
6. Spread the spinach over the bottom of the skillet. Cover and cook 1 to 2 minutes, until wilted. Remove to serving platter or large bowl. (I use the microwave oven to keep it warm.)
7. Remove shrimp from marinade with a slotted spoon and put in the skillet. Cook, stirring occasionally, for 2 to 3 minutes.
8. Add the broccoli to the shrimp and continue cooking, stirring occasionally, for another minute.
9. Stir 1 T. corn starch into the Peanut Sauce. Add the sauce to the skillet. Stir well to mix. Continue cooking for a minute or two, until the sauce thickens, the shrimp is pink, and the broccoli crisp tender.
10. Put the shrimp and broccoli on top of the spinach. Serve with the orange rice. The peanut and orange flavors make a nice combination.
1. Cook brown rice, using orange juice for half of the required water.
2. While the rice is cooking, put large shelled and de-veined shrimp in a glass bowl. Cover with Thai Peanut Sauce, which you can buy in the Asian aisle of the grocery store.
3. Wash and chop fresh broccoli. Set aside.
4. Wash several cups of fresh baby spinach. Blot dry but leave some water on the leaves for cooking.
5. In a large skillet (with a lid), heat 1 T. oil (canola, walnut, or olive) over medium to medium high heat. Saute 2 cloves minced garlic.
6. Spread the spinach over the bottom of the skillet. Cover and cook 1 to 2 minutes, until wilted. Remove to serving platter or large bowl. (I use the microwave oven to keep it warm.)
7. Remove shrimp from marinade with a slotted spoon and put in the skillet. Cook, stirring occasionally, for 2 to 3 minutes.
8. Add the broccoli to the shrimp and continue cooking, stirring occasionally, for another minute.
9. Stir 1 T. corn starch into the Peanut Sauce. Add the sauce to the skillet. Stir well to mix. Continue cooking for a minute or two, until the sauce thickens, the shrimp is pink, and the broccoli crisp tender.
10. Put the shrimp and broccoli on top of the spinach. Serve with the orange rice. The peanut and orange flavors make a nice combination.
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