Savory Asian Shrimp Over Rice
January 06, 2022
"Made this the other night, and it was full of flavor. Very tasty."
- Serving Size: 1 (727.6 g)
- Calories 689.6
- Total Fat - 25 g
- Saturated Fat - 3.9 g
- Cholesterol - 150 mg
- Sodium - 3547.5 mg
- Total Carbohydrate - 85.8 g
- Dietary Fiber - 2.6 g
- Sugars - 21.4 g
- Protein - 29.3 g
- Calcium - 116.7 mg
- Iron - 4.7 mg
- Vitamin C - 31.9 mg
- Thiamin - 0.6 mg
Season the cleaned shrimp with the smoky southwestern seasoning and the granulated garlic on both sides.
Place in skillet heated on medium with the 2 tablespoons of olive oil and saute quickly on both sides. No more than 3 minutes per side.
Remove from skillet and set aside.
If needed, add the extra 1 tablespoon of olive oil to the skillet and add in the onions and red and green peppers. Stir and saute till softened, scraping the bottom of the skillet to mix in the deliciousness from having sauted the shrimp.
Add in the dried dill weed and stir. Add in the chicken stock, white grape juice or white wine, the white wine vinegar*, fish sauce, soy sauce and honey. Stir to mix.
Raise heat in skillet to medium-high and simmer to reduce the liquid and slightly thicken; about 10 minutes or so. Watch it though so it doesn't boil away.
Add the shrimp back in just to reheat.
Plate the rice 1 cup each, and spoon the shrimp mixture over it, dividing equally. Sprinkle with the chopped scallions. Enjoy!
Tips & Variations
No special items needed.