I love using shrimp for meals. Because – gasp now, all you gourmets! – I buy frozen shrimp. They are cheap, they are convenient, and all the icky work is already done. I’m sold.
I found this recipe in a Better Homes and Gardens Favorite Recipes booklet, which I found buried under a pile of equally old magazines in my office. I am so glad I found it, because this might become a regular in our kitchen. It’s light (more so if you use brown rice), flavorful, and fast. I love how the ginger and green onion (both pretty independent flavors on their own) combine for this fragrant concoction. Don’t be tempted to skip the mango chutney, though. We both thought it really brought the dish full circle – gives it more of a flavor punch!
We used Trader Joe’s Mango Ginger Chutney, which is fresh and spicy. It’s been sitting in my cabinets since last August, so it’s about time we pulled it out… The recipe below includes my adaptations; click here for BHG’s original recipe.
Ginger Shrimp with Jasmine Rice
8 green onions
2 cloves garlic, minced
2 Tbsp. minced bottled ginger
1 Tbsp. olive oil
1/4 c. water
2 Tbsp. reduced-sodium soy sauce
1 c. jasmine rice, cooked according to instructions
1 lb. peeled and deveined, cooked medium shrimp
1/4 c. mango ginger chutney
Slice green onions; set aside 1/4 cup. In an extra-large skillet, cook the remaining green onions, garlic and ginger in the hot oil for 1-2 minutes or until tender. Add water and soy sauce; bring to a boil. Add rice and shrimp; stir to combine. Cook until most of the liquid is absorbed and the shrimp are heated through. Divide among 4 shallow bowls. Top with chutney (1-2 Tbsp each) and reserved green onions.