Water Chestnut Rice with Sautéed Shrimp

Ease of Preparation: Medium.

Yield:   2 servings.

Ingredients:

2 tablespoons (30ml) sesame oil

2 stalks celery, chopped

1 white onion, chopped

2 garlic cloves, minced

1 tablespoon (15ml) grated fresh ginger

1 cup (240ml) uncooked long grain white rice

1 ½ cups (360ml) drained and sliced water chestnuts

2 cups (480ml) chicken stock

3 tablespoons (45ml) butter

1 cup (240ml) trimmed and julienned snap peas

1 cup (240ml) julienned carrots

1 cup (240ml) seeded and julienned red bell peppers

12 oz. (21-25 size) raw shrimp, peeled and deveined

2 tablespoons (30ml) chopped green onions

2 tablespoons (30ml) black and white sesame seeds, toasted

Salt and pepper

Method:

In a medium saucepan, heat sesame oil over medium-high heat.

Add celery, onions, and garlic, and cook for 3-4 minutes, stirring occasionally, until onions are soft.

Stir in ginger, rice and half of the water chestnuts.

Stir and cook for 1 minute.

Add chicken stock to the saucepan and reduce heat to medium-low.

Cover and cook for 12-15 minutes, or until rice is tender and absorbs all the stock.

Season with salt and pepper and keep rice warm.

Heat butter in a medium size skillet over medium-high heat.

Add snap peas, carrots, red peppers and the remaining water chestnuts.

Cook for 4-5 minutes, stirring occasionally, until red peppers have softened slightly.

Add shrimp and cook for 4-5 minutes, until shrimp are pink and firm.

Season with salt and pepper and remove from heat.

Serve rice warm with shrimp stir-fry over top.

Garnish with green onions and sesame seeds.