- 1 (3.5-ounce) bag boil-in-bag long-grain brown rice
- 1 tablespoon sesame oil
- 1 tablespoon bottled ground fresh ginger
- 2 teaspoons curry powder
- 1 cup chopped red bell pepper
- 16 ounces pre-cut broccoli and cauliflower florets
- 24 ounces Vegetarian Plus shrimp, thawed
- 1 cup light coconut milk
- 1/4 cup low-sodium soy sauce
- 1 teaspoon vegan fish sauce*
2. Meanwhile, heat the sesame oil in a large skillet over medium-high heat. Add the ginger and curry powder; cook for 30 seconds, stirring constantly. Add the red bell pepper, broccoli, and cauliflower; cook for 5 minutes, stirring frequently.
Note: look for bottled fresh ginger in the Asian section of the grocery store - although normally I take the time to grate and peel my own for recipes, this is a great product to have on hand as a time saver.
3. Add the shrimp and cook for 5 minutes, stirring frequently.
4. Add the coconut milk, soy sauce, and fish sauce; cook for a final 4 minutes, until the sauce is slightly thick. Serve the shrimp mixture over the rice for a hearty meal.
*Curious about the paradox that is "vegan fish sauce"? See my post for Lion's Head Meatballs in Spicy Coconut Sauce, where I give the full rundown on options, plus the recipe for my favorite version.
4 servings (1 and 1/2 cups shrimp mixture, 1/2 cup rice), Calories 392
I really liked the coconut/curry sauce, which had great flavor, texture, and spice. The vegetable and shrimp went well together, but the broccoli and cauliflower weren't tender enough. In retrospect, because packaged florets come in rather large pieces, I should have chopped them into much smaller pieces so they would cook more evenly and be tender by the time the rest of the dish is done. As it is, the slightly-tough broccoli and cauliflower detracted from my enjoyment of tonight's dinner.