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| Mandarin Shrimp With Rice |
If you asked me year ago to eat shrimp my answer would be.... NO WAY.....NO HOW.....absolutely NOT.
Honestly, I didn't know what I was missing.
I was cooking lots with seafood since my husband and both of my boys are big seafood lovers, but I wouldn't eat it.
During our Christmas brunch I tried my Garlic and Sun-dried Tomato Prawns and I was hooked.
Ever since then I've been looking for new ways to add SEAFOOD to our dinner menu.
One of the seafood dishes that gained quick popularity among my hungry crowd is Mandarin Shrimp with Rice.
I found this recipe in my old recipe hat box and I have no idea when....why
It's super easy to make and it tastes absolutely delicious.
PRINTABLE VERSION:
Ingredients:
- 1 pound Large Shrimp or Prawns (peeled and deveined)
- 1,5 cup Long Grain Rice (uncooked)
- 3 cups Chicken Broth
- 2 cup Mushrooms (sliced)
- 1 Onion (finely chopped)
- 1 tsp Ground Ginger
- 1 cup Almonds
- 1 can Mandarin Orange Segments (drained)
- 2 cups Snow or Snap Peas
STEP 2: In a small pot heat up the chicken stock.
STEP 3: In 13 x9 x 2 baking dish mix together shrimp, rice, warm chicken stock, ginger, mushrooms and onion.
STEP 4: Cover the dish with aluminum foil and bake about 40 minutes or until all the liquid is absorbed.
STEP 5: 10 Minutes before the end spread the whole and unblanched almonds on cookie sheet and put them in the oven to be toasted.
STEP 6: When the dish is done remove it from the oven as well as the toasted almonds.
STEP 7: Take off the foil, stir in the almonds, peas and mandarin orange segments.
Let it rest for 3-5 minutes.
Serve!
This recipe is linked to:
FULL PLATE THURSDAY, TASTY THURSDAY, KEEPER THURSDAY,THURSDAY RECIPE SWAP MEET,COOKING THURSDAY,TASTY TRADITIONS
FOODIE WEDNESDAY hosted every Wednesday at my other blog Daily Organized Chaos
