Shrimp and Snowpeas with Rice

Adapted from Megaheart.com

(Serves 2)

Created by: Donald Gazzaniga

• 1/2 cup uncooked long-grain rice
• 1 tablespoon water
• 2 tablespoons white wine vinegar
• 1 tablespoon sesame oil
• 1 teaspoon white sugar or Splenda
• 12 medium shrimp, shelled
• 2 teaspoons extra virgin olive oil
• 7 unsalted walnuts, quartered
• 20 snow peas, trimmed
• 1/2 cup crushed pineapple (canned)

• Prepare the shrimp ahead of time and store in refrigerator, covered, or buy already peeled and deveined shrimp. Cook the rice in a steamer.
• When you are ready to prepare the entree, heat extra virgin olive oil over moderately high heat in a nonstick skillet until it's hot (not smoking).
• Sauté the snow peas for 45 seconds, stirring constantly, or until they are tender but crisp. Transfer the snow peas to a bowl. In the same skillet, sauté the shrimp for 1 minute on each side, then add the pineapple and simmer, covered, for 1 minute, or until they are cooked through (when they turn bright pink; do not overcook).
• Add the shrimp mixture to the snow pea mixture. Add in the rice and toss with white wine vinegar, sesame oil, and sugar.
• Sprinkle walnuts on top and serve.

Nutrients per serving:
Calories: 397
Fat: 17g
Cholesterol: 54mg
Carbohydrate: 48.9 g
Sodium: 57mg
Protein: 12g
Total dietary fiber: 2g

January & February 2005

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