Clay Pot Shrimp with Brown Rice

Name: Clay Pot Shrimp with Brown Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters coconut water; 710 milliliters cooked brown rice; 2 Tbsps fish sauce; 1 Tbsp chopped ginger; 2 Tbsps lemon juice; 59 milliliters chopped lemongrass; 1 Tbsp oil; 118 milliliters sliced red onion; 454 grams peeled, deveined shrimp; 3 Tbsps sugar; 1 seeded, sliced Thai red chile pepper

Clay Pot Shrimp with Brown Rice is a gluten free, dairy free, and pescatarian recipe with 4 servings. One serving contains 365 calories, 27g of protein, and 6g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of onion, ginger, fish sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cooked brown rice you could follow this main course with the Breakfast Rice Pudding as a dessert. It works well as a main course.

Instructions

Combine 3 cups cooked brown rice with 2 tablespoons lemon juice. Cook 1 pound peeled, deveined shrimp in 2 batches in a nonstick skillet over medium heat using 1/2 tablespoon oil for each batch, until shrimp are pink, 3-4 minutes.

Ingredients you will need

Cooked Brown Rice

Lemon Juice

Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a plate.

Add 1 seeded, sliced Thai red chile pepper, 1/4 cup chopped lemongrass, 1 tablespoon chopped ginger, 1/2 cup sliced red onion, and 3 tablespoons sugar to pan and cook, 1 minute.

Ingredients you will need

Red Chili Pepper

Lemon Grass

Red Onion

Ginger

Sugar

Equipment you will use

Frying Pan

Add 1 1/2 tablespoons fish sauce and 1 cup coconut water; cook 2 minutes.

Ingredients you will need

Coconut Water

Fish Sauce

Add shrimp to pan; cook 2 minutes. Divide rice and shrimp among 4 bowls; garnish with cilantro and mung bean sprouts.

Ingredients you will need

Mung Bean Sprouts

Cilantro

Shrimp

Rice

Equipment you will use

Bowl

Frying Pan

Equipment

Frying Pan

Bowl

Ingredients

Servings:

237milliliters

coconut water 710milliliters

cooked brown rice 2Tbsps

fish sauce 1Tbsp

chopped ginger 2Tbsps

lemon juice 59milliliters

chopped lemongrass 1Tbsp

oil 118milliliters

sliced red onion 454grams

peeled, deveined shrimp 3Tbsps

sugar 1

seeded, sliced Thai red chile pepper

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Ziobaffa Organic Pinot Grigio

Ziobaffa Organic Pinot Grigio has fresh rich aromas of apples and pears with hints of citrus that fade into a floral bouquet and on the palate it is bright and fresh with wonderful fruit flavors.ZIOBAFFA Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish/shellfish, poultry, pastas in cream sauce and softer cheeses. It's also an ideal aperitif. Blend: 100% Pinot Grigio