SHOW ALL IMAGES
Jasmine Rice (2/3 cup)
Water (1 cup)
to a boil in a small saucepot over medium-high heat. Stir, reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
Brussels Sprouts (2 1/2 cups)
in half and then
thinly slice; set aside.
To make the seasoning blend
Ground Black Pepper (1/4 tsp)
Sichuan Peppercorns (1/2 tsp)
Crushed Red Pepper Flakes (1/4 tsp)
Granulated Sugar (2 pckg)
in a spice grinder or small food processor and process until well mixed; place 2 teaspoons of the mix in a medium bowl.
Add 1/2 teaspoon of the mix and the
Tamari Soy Sauce (1 Tbsp)
to a small bowl and stir until
Corn Starch (1/4 cup)
in another medium
bowl. Pat dry the
with paper towels and then dredge in the cornstarch, making sure they are evenly coated. Shake off any excess; hold.
Canola Oil (1/2 cup)
l in a large sauté pan over medium-high heat. When hot, add the shrimp and fry for about 45 seconds on each side, or until they just curl. Drain the shrimp on paper towels, then toss in the medium bowl with the seasoning mix and coat each shrimp well.
In another large sauté pan, heat
Canola Oil (1 Tbsp)
over medium-high heat. Add the Brussels sprouts and sauté until lightly browned, about 2 minutes. Add the tamari mixture and toss.
Divide the rice between two plates. Add the Brussels sprouts and then top with the Peppercorn Shrimp. Serve and enjoy!
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Pesto Quinoa Bowl with Avocado
Ahi Tuna Au Poivre with Warm Artichoke-Farro Salad
Shrimp Dumpling Soup and Green Beans with Garlic
Veggie Turkey Burgers with Tangy Cole Slaw
Seared Ahi Tuna with Watercress, Chili and Ginger
Tandoori Drumsticks with Cilantro Relish
Individual Meatloaves with Potatoes and Peas
Mujadara with Caprese Salad
Lemon and Herb Chicken Moscato
Beef Tenderloin with Teriyaki Reduction
Italian Sausage Pesto Pizza with Crimini Mushrooms
Vietnamese Lemongrass Chicken with Broccolini
Flank Steak with Chimichurri
Seared Branzino with Garlic Roasted Cauliflower
North African Spiced Cod with Herbed Couscous