Made this last night for a potluck dinner. It was a hit. And I loved that there was something healthy there for me to eat – so as not to totally ruin what I did at the gym that morning.
Brown Rice with Shrimp and Avocado
From Women’s Health Magazine
Forget frying it—brown rice has a firm texture that stands up to the zesty dressing in this simple but exceedingly tasty dish that you can toss together in minutes. Chunks of avocado add buttery notes and are loaded with good-for-you monounsaturated fats (the heart-healthy kind), antioxidants, and vitamins A, C, and E.
1 lb raw medium shrimp, peeled, deveined, rinsed, and drained
4 slices fresh ginger, smashed lightly with the flat side of a knife
2 Tbsp rice wine or sake
2 ripe avocados, peeled, pitted, and diced
Juice of 1 lemon, divided
4 cups cooked brown rice, room temperature
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro (leaves only), or dill, tarragon, or another herb of your choice
1/3 cup low-sodium soy sauce
3-4 Tbsp rice vinegar
1 1/2 Tbsp rice wine or sake
1 1/2 Tbsp toasted sesame oil
1 1/2 Tbsp sugar
1/4 tsp salt
1. Combine all dressing ingredients in a small bowl.
2. Using a sharp knife, cut shrimp in half lengthwise along the back. Place in a bowl, add ginger and rice wine, and toss lightly.
3. Bring 2 quarts of water to a boil in a large pot. Add shrimp and marinade, and cook for 2 1/2 to 3 minutes, until cooked through. Drain in a colander, discard ginger slices, and let shrimp cool.
4. In a large mixing or serving bowl, lightly toss avocado with half the lemon juice. Add cooked shrimp and rice. Add remaining lemon juice and toss. Add dressing, parsley, and cilantro, and toss lightly. Taste for seasoning, adding more salt if necessary. Serve at room temperature or chilled.
MAKES 6 SERVINGS.
Per serving: 400 cal, 16 g fat (2.5 g sat), 43 g carbs, 700 mg sodium, 7 g fiber, 21 g protein