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Monday, February 3, 2014

Fake-Out Fried Shrimp: Recipe

Meredith's Food for Life
I had a craving for some Chinese food the other day but I have been balancing my food cravings with the desire to be healthier. So I made a pseudo version of a personal favorite - shrimp fried rice. I used quinoa instead of rice and even though it all went into a skillet, I would hardly call it "fried," given the pitiful amount of oil I used. My husband was excited for the shrimp fried rice and was less than thrilled when he discovered it was quinoa!! But, he ate it anyway and said the flavor and texture were great!

Fake-Out Fried Rice

1 cup quinoa, cooked according to package directions
1/2 lb frozen uncooked shrimp, thawed and peeled
1/4 cup teriyaki sauce
1 egg, beaten
1/2 cup frozen petit peas, thawed
1/2 cup shredded carrots
2 scallions, minced
1 tablespoon olive oil
1 large garlic clove, minced

In a large non stick pan, heat 1 tablespoon olive oil over medium/high heat. Add in the shrimp and sauté until pink - about 6-8 min. Add in the  carrots and sauté another 5 minutes. Push the shrimp toward the outside of the pan, making a space in the center. With the heat on high, pour the beaten egg into the center and let it form an omelette. With a wooden spoon, scramble the egg and then push together the shrimp and egg, like a traditional sauté. Next add in the peas and the garlic. Sauté lightly - about 2-3 more minutes, careful not to burn the garlic. Raise the heat and add in the teriyaki sauce. Let it boil for about 2 minutes and pour entire contents of the pan into a bowl with the quinoa. Mix well and add the scallions. You may want to add another 3-4 tablespoons of teriyaki sauce, depending on taste.

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