Shrimp with Edamame and Lime over Rice
From Everyday Food, June 2011, serves 4
This dish is light, clean and easy to toss together. Don't have any edamame on hand? Substitute frozen peas instead.
1 c long grain white rice such as jasmine or basmati (you can use brown rice, too)
1 T extra virgin olive oil
1 1/4 lbs. medium shrimp, peeled and deveined (I buy frozen shrimp and defrost under cold running water)
1 large garlic clove, minced
2 c frozen shelled edamame, thawed
5 scallions, halved lengthwise and cut into 1-inch pieces, white and green parts separated
1 T fresh lime juice, plus wedges for serving
salt and pepper
1. Cook rice according to package directions.
2. Heat oil over medium high heat in a large non-stick skillet. Add shrimp and garlic, stirring occasionally, cooking for 4 minutes. Add edamame and scallion whites. Cook until shrimp are opaque and garlic is golden, about 3 minutes more. Add scallion greens and lime juice, cooking for another minute.
3. Season with salt and pepper; serve with rice and lime wedges.
Some Wednesdays will also have a "bonus" idea for kid's lunches. Today's idea is from Everyday Food: "Put last night's dinner to good use: Sliced chicken breast, meatloaf, roasted vegetables, or hummus and lettuce are perfect for filling small pita pockets."
If you have an idea you'd like to share, please email me and include a photo if you can.
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posted by Joy Newman