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.
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
Directions:
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.
