Brown Rice Bowl with Shrimp

kosher salt and ground pepper
1 cup long grain brown rice
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons rice vinegar
2 teaspoons dark brown sugar
1 tablespoon olive oil
1 pound shrimp, peeled and deveined, thawed if frozen
1/2 pound snow peas, trimmed and halved on the diagonal
1 piece fresh ginger, peeled and cut into matchsticks
1 avocado, pitted and cut into chunks

In large saucepan, bring 2 cups salted water to boil. Add rice and cover.
Reduce heat to low and cook until rice is tender (according to product
directions). In small bowl, stir together soy sauce, lemon juice, vinegar
and sugar until sugar is dissolved. Set sauce aside. When rice has
finished cooking, heat oil in large skillet over medium- high. Add shrimp,
snow peas, and ginger. Season with salt and pepper. Cook until shrimp are
opaque throughout and snow peas are bright green (3 minutes). Divide rice
into four bowls. Top with shrimp mixture and avocado. Serve sauce on the

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