I recently read an article about edamame and all of its amazing health benefits. If you don’t know much about edamame, it is a green soybean that is a great source of protein, contains all 8 essential amino acids and has no cholesterol of trans-fats. It is high in fiber and iron as well. I’ve like edamame for a while now, but this just makes eating it even better! It is a great addition to many meals and is definitely one to try if you haven’t yet. This dish is simple- marinated shrimp and rice with edamame. When sautéing the shrimp, deglazing the pan adds a ton of flavor that regular sautéing wouldn’t.
On another health note, I have been pretty successful with my plan to eat a bit healthier before I leave for Africa, but eating is not the only important part of being healthy. I have been snowboarding and climbing as well.
- 24 shrimp (peeled and deveined)
- 1 tbsp peanut/olive oil
- 2 tsp chili garlic sauce
- 2 tsp cornstarch
- 1/2 cup chicken broth
- 2 tbsp fresh basil (sliced into thin strips)
- 2 tbsp white vinegar
- 1 1/2 cups of uncooked rice
- 1 cup edamame
- salt & pepper (to taste)
- Cook the rice according to the directions, set aside and keep warm.
- Stir the cornstarch into the chili garlic sauce and toss with the shrimp. Cover and let the shrimp marinate for 10 minutes.
- Heat the oil over medium in a skillet and add the shrimp; be sure to scrape out all of the sauce into the skillet. Saute the shrimp until mostly cooked through (about 2 minutes per side).
- Increase the heat to medium-high and add the chicken broth to the skillet to deglaze the pan. Continue to cook the shrimp until the broth has mostly cooked off, then toss in the basil with the shrimp.
- Steam the edamame in water or in the microwave until heated through (about 2 minutes).
- Stir the vinegar and edamame into the rice and season to taste with salt and pepper.
- Separate the rice into 4 bowls and top with 6 shrimp each to serve.