Saturday, March 19, 2011

Sesame Shrimp over Mixed Veggies and Jasmine Rice

I love the taste of sesame seeds. They are one of my favorite spring-time toppings! Today I'm adding them to the fresh, small shrimp that I bought at Whole Foods with a mixture of veggies such as chopped kale, carrots, snap peas, and corn. I'm going to place this over a bed of jasmine rice. This fragrant rice is a staple in my household. You can cheat by grabbing the 365 jasmine frozen rice (it's awesome).  I'll be making this dish Saturday night and placing in separate covered dishes so they will be easy to heat up for Sunday dinner.  This is a quick dish with lots of flavor and vitamins!

Here's What Ya Need:

Kale (chopped) * Carrots (chopped) * Snap Peas
Corn (1 can drained) * Jasmine Rice (frozen)
Small Shrimp * Sesame Seeds * Olive Oil * Pepper

Here's How Ya Do It:

Jasmine Rice:
1.  Place rice in bowl and add about 1/3 cup of water.
2.  Heat in microwave for 3-4 minutes.

1.  Place kale, carrots, snap peas and corn into a steamer
     and steam until medium soft.

Small Shrimp:
1.  In a saute pan drizzle olive oil and heat on medium.
2.  In a small bowl, drizzle olive oil over shrimp.
3.  Add pepper and a small amount of sesame seeds
     and mix well making sure all of the shrimp are coated.
4.  Place shrimp into saute pan and cook until pink.
5.  When the shrimp is cooked, add more sesame seeds
     into the pan and re-coat the shrimp.

How To Plate This:
1.  Take rice and add on a plate
2.  Place a good helping of steamed vegetables on top.
3.  Place the shrimp on top of the vegetables.
4.  Serve!!

I hope you guys enjoy this fun Lenten dish with your family Sunday evening.  It's so beautiful right now that you should take this outside and enjoy the weather!  Enjoy. :)

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