with Veggie Rice and Zucchini
Ingredients: Shrimp • Zucchini • Parboiled rice • Mirepoix (carrot, onion, celery) • Plum sauce (water, sugars (sugar, concentrated plum juice), vinegar, pumpkin, modified corn starch, soybean oil, garlic, chili peppers, salt, canola oil, concentrated lemon juice, spice extract, xanthan gum, acetic acid, citric acid, potassium sorbate, sodium benzoate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Rice vinegar (rice vinegar, sugar, salt) • Cornstarch • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
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Shrimp
285 g
Parboiled Rice
0.75 cup
Mirepoix
113 g
Soy Sauce
2 tbsp
Green Onion
1 unit(s)
Zucchini
1 unit(s)
Garlic Puree
1 tbsp
Garlic Salt
4 g
Cornstarch
9 g
Seasoned Rice Vinegar
1 tbsp
Plum Sauce
0.25 cup
Oil
1.5 tbsp
Salt
0.063 tsp
Pepper
0.125 tsp
Butter
2 tbsp
- Heat a medium pot over medium.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook for 2-3 min, stirring often, until softened.
- Season with half the garlic salt.
- Using a strainer, rinse rice until water runs clear.
- To the pot, add half the garlic puree and rice. Cook for 1-2 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water. Stir. Bring to a boil over high. Once water is boiling, reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Thinly slice green onions.
- Drain and rinse shrimp. Pat dry with paper towels. Season with remaining garlic salt and pepper.
- To a medium bowl, add soy sauce, plum sauce, remaining garlic puree, 1/4 cup (1/2 cup) water and 1/2 tbsp (1 tbsp) cornstarch. Whisk to combine, then set aside.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook for 3-4 min, stirring often, until tender-crisp.
- Season with salt and pepper.
- Transfer to a plate.
- To the same pan, add 2 tbsp (4 tbsp) butter, then swirl until melted.
- Continue to cook butter for 2-3 min, stirring often, until golden. (TIP: Keep an eye on butter so it doesn't burn.)
- Add shrimp, plum-soy mixture and vinegar. Cook for 4-5 min, stirring often, until sauce thickens slightly and shrimp is cooked through.**
- Stir in zucchini.
- Fluff rice with a fork, then stir in half the green onions. Season with salt.
- Divide veggie rice between plates.
- Top with shrimp and zucchini.
- Sprinkle remaining green onions over top.
710
kcal
Calories
26
g
Fat
9
g
Saturated Fat
91
g
Carbohydrate
19
g
Sugar
4
g
Dietary Fiber
29
g
Protein
210
mg
Cholesterol
2590
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
175
mg
Calcium
2.5
mg
Iron
