Shop for This Week's Dinner in Minutes
This recipe comes from Barbara Seelig-Brown's new "The Diabetic Seafood Cookbook" (American Diabetic Association); if you are not on a restricted diet, try this with guava or apricot nectar instead of using the cup of fish stock or bottled clam juice. You can save a few minutes' time by purchasing shrimp that is already peeled and deveined, but be sure to buy shrimp that is not cooked. The rice really takes no time; the Asian-cook technique of adding a few slices of ginger while the rice cooks lends aroma and flavor.
3-inch piece ginger root
1 cup uncooked basmati rice
12 ounces jumbo (U-15) raw shell-on shrimp
1 tablespoon cornstarch
1 cup dry white wine (such as sauvignon blanc that you could also serve with the meal)
1 tablespoon fish sauce
1 cup fish stock or bottled clam juice (may substitute guava or apricot nectar)
2 tablespoons canola oil
2 or 3 medium cloves garlic
1 pound asparagus
Questions? We're here.
-- Bonnie Benwick
The Food Section
September 22, 2009; 2:00 PM ET
Categories: Recipes | Tags: Bonnie Benwick, Dinner in Minutes
Save & Share: Previous: How to Eat Like Turkish Royalty
Next: Chat Leftovers: Milk on Ice
The comments to this entry are closed.