Teriyaki Shrimp

Makes 2-3 servings

Joyce Spears

Shrimp and vegetables on a bed of rice all seasoned with a teriyaki sauce

ingredients

Rice

Shrimp

Teriyaki Sauce

Vegetables

1
RICE:
2
In medium sized pot bring the 2 cups of water to a boil.
3
Stir in the rice and bring back to a boil.
4
Reduce heat down to very low, cover, and simmer for 40 minutes.
5
***
6
VEGETABLES:
7
Cut broccoli tops into florets.
8
Cut broccoli stem into rounds.
9
Slice bell pepper into bite sized pieces.
10
Drain water chestnuts.
11
Saute vegetables until tender:
12
First put in the broccoli tops as they will need the most time.
13
Once they have begun to cook, add the broccoli rounds and give these some time to cook as well.
14
Next add the bell pepper.
15
Add the water chestnuts last.
16
***
17
TERIYAKI SAUCE:
18
In a small sauce pan, dissolve the cornstarch in the water.
19
Add the rest of the ingredients to the sauce pan.
20
Stir over medium heat until sauce begins to thicken.
21
Remove from heat.
22
***
23
SHRIMP:
24
Place frozen shrimp in a colander.
25
Run very warm water over shrimp until they are completely defrosted and a uniform temperature throughout.
26
***
27
ASSEMBLY:
28
Make a bed of rice on a plate.
29
Top rice with vegetables.
30
Top vegetables with shrimp.
31
Spoon sauce over all.