TLC Cooking "Shrimp Bowls"

Shrimp Bowls

Shrimp Bowl

YIELD Makes 4 servings
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INGREDIENTS

3/4	cup short-grain rice
1	cup plus 2 tablespoons water
1/4	teaspoon salt
1	tablespoon vegetable oil
2	cups frozen stir-fry vegetables
1	(12-ounce) package cooked baby shrimp, thawed if frozen and drained
1/3	to 1/2 cup prepared sweet and sour sauce, to taste
1	tablespoon soy sauce

PREPARATION:

Combine rice, water and salt in small saucepan with tight-fitting lid. Bring to a boil. Reduce heat to low, cover and cook 15 minutes or until rice is tender and liquid is absorbed. Keep warm.
Heat vegetable oil in large skillet over medium-high heat. Add vegetables; stir-fry 3 minutes or until crisp-tender. Stir in shrimp. Combine sweet and sour sauce and soy sauce in small bowl. Pour over shrimp mixture; heat through.
To serve, mound rice onto 4 plates and press down in center to form "bowls". Spoon shrimp mixture into "bowls".

This recipe appears in: Shellfish

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