Shrimp with Garlic Rosemary Citrus Sauce

Looking for a weeknight dinner that's healthy, delicious, and fast? You can have this tasty meal ready in about 30 minutes!

Shrimp with Garlic Rosemary Citrus Sauce... accompanied by colorful vegetables and perfect rice

This meal gave me the perfect opportunity to use my new rice cooker. If you don't have a rice cooker, you need to get one. It makes the rice so perfectly... you just toss in the rice, add water, close the lid, turn it on, and forget about it. It beeps when it's done. It doesn't get any easier than that. It doesn't burn the rice either! Seriously a new staple in my kitchen thanks to my friend, Mindy.

Shrimp with Garlic Rosemary Citrus Sauce

1 pound raw shrimp, peeled & tails removed

2 tablespoons olive oil

1/2 cup carrots

1/2 cup broccoli

1 can water chestnuts

1/2 red bell pepper

1/2 cup sugar snap peas

1/2 cup slice mushrooms

1 cup Stonewall Kitchen Garlic Rosemary Citrus Sauce

2 tablespoons soy sauce

Start by peeling the raw shrimp. It is best to use raw (not previously cooked) shrimp. Using shrimp that was previously cooked and frozen or refrigerated can result in shrimp that is over-cooked and tough. Place peeled shrimp in a bowl with about 1/4 cup of the Garlic Rosemary Citrus Sauce and let it marinate while you prepare rice & vegetables. 

You can use your favorite rice for this dish. In this particular recipe, I prepared 2 cups of white rice. Start your rice so that it can cook while you prepare the shrimp and vegetables.

Chop vegetables as desired. You can use any variety of vegetables that you like. You could even use a bag of frozen stir-fry vegetables (usually available ready to cook in the freezer section of your local market).

Add olive oil to a large deep skillet or wok over medium heat. Add vegetables and saute for about 5 minutes or until just beginning to become tender, but still mostly crisp.

TIP: For easier clean-up, if your wok is large enough, push the vegetables to one side and add your shrimp & sauce from the bowl to the open portion of your wok and cook thoroughly. You can tell the shrimp are cooked when they are completely pink/orange. Notice that in the picture below the shrimp is still gray (not cooked yet). The picture at the beginning of this post shows the color of the shrimp when it is cooked.

If your wok isn't large enough to fit the vegetables and the shrimp, heat 1 extra tablespoon olive oil in a skillet over medium heat. Add shrimp & sauce from the bowl and cook thoroughly. You can tell the shrimp are cooked when they are completely pink/orange. Notice that in the picture above the shrimp is still gray (not cooked yet). The picture at the beginning of this post shows the color of the shrimp when it is cooked.

Add the remainder of the garlic rosemary citrus sauce and soy sauce to the shrimp and vegetables and cook until the sauce is warmed.

Serve over rice. Provide extra soy sauce and Sriracha hot chile sauce at the table for others to drizzle on top to their personal preference.

Enjoy!

You can find this sauce and other products from Stonewall Kitchen at some markets and most specialty food stores. You can even find some at Target. Here's the Stonewall Kitchen website: http://www.stonewallkitchen.com/