Pecan Shrimp and Rice

Ingredients:

1 lb. large shrimp, cleaned and cooked
1 1/2 cups Minute Premium rice
1 cup pecan halves, toasted and chopped
1/2 cup green onion, sliced
1/4 cup homemade Teriyaki Sauce (see below)

Directions: 


Spread in single layer of pecans on baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted. Prepare rice according to package directions.

Mix cooked rice, shrimp, toasted pecans and onions in large Slillet. Pour in Teriyaki sauce, cover and simmer for 20 minutes.

Homemade Teriyaki Sauce

1/2 cup soy sauce
1/4 cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
1/4 cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger

Combine ingredients in a saucepan on medium heat until the sugar is dissolved. Simmer on low heat until ready to use. You can store leftover sauce in a jar in the refrigerator for up to 2 weeks.

You can also make this same recipe a glaze for basting chicken or shrimp...

To make a glaze from this recipe, mix 1/2 tablespoon cornstarch with 1 tablespoon water together and add to teriyaki sauce. Heat on medium high heat to just boiling and then reduce to a summer until thickened.