Roasted Shrimp with Broccoli
3 T. sesame oil
3 T. tamari (a thicker, richer, less salty soy sauce. Often times made with little or no wheat. You can easily find in any supermarket. Not pricey, worth buying)
2 T. rice wine vinegar
1 head of broccoli, cut into small pieces
12 oz. shitake mushrooms (I had to sub baby bellas)
1 small red pepper, chopped
1 lb. large shrimp in shell, deveined (I had to sub medium because...they were on sale!)
Preheat oven to 450 degrees.
Heat 2 baking sheets in the oven while preparing ingredients.
Whisk together oil, tamari and vinegar.
Pour half of the sauce over the vegetables in a bowl. Mix well so all are coated.
On one heated sheet, spread out the vegetables.
Roast 10 minutes, stir, and finish until broccoli is tender, about 10 minutes more.
Add the rest of the sauce to the shrimp and stir to coat.
On the second sheet, lay the shrimp in a single layer.
Roast for 10 minutes until pink.
Combine the 2 in a large bowl.
Ginger-Jasmine Tea Rice
2 T. sliced scallions
1 T. minced garlic
1 T. minced fresh ginger
1/4 tsp. crushed red pepper flakes
1 T. sesame oil
1 c. Jasmine Rice
1-1/4 c. water
2 Jasmine Tea teabags (I couldn't find today, so I used green tea bags)
In a medium pot, saute the garlic, ginger, and scallions in the oil for 1 minute.
Add the rice and stir until coated; cook for another minute.
Add the water and teabags. Bring to a boil.
Simmer for 20 minutes or until the liquid is absorbed. Let rest with the lid on for a few minutes. Discard the teabags.