The brown rice is full of fiber and protein, the shrimp gives another burst of protein and avocado is loaded with heart healthy monounsaturated fats, antioxidants, and vitamins A, C and E.
SHRIMP WITH BROWN RICE AND AVOCADO
1 lb raw medium shrimp, peeled, rinsed and drained
4 slices fresh ginger, smashed lightly with the flat side of a knife
2 Tb rice wine or sake
2 ripe avocados, peeled, pitted, and diced
Juice of 1 lemon, divided
4 Cups cooked brown rice
1 Cup chopped fresh parsley
1/2 Cup chopped fresh cilantro or other herb of your choice
1/3 Cup low sodium soy sauce
3-4 Tb rice vinegar
1 1 /2 Tb Rice wine or sake
1 1/2 Tb toasted sesame oil
1 1/2 Tb sugar (I did not use this much)
1/4 tsp salt
Cut shrimp lengthwise and place in a bowl with ginger and rice wine. Toss.
Bring 2 quarts of water to a boil in a large pot. Add shrimp and marinade and cook for 2 – 3 minutes, until cooked through.
In a large mixing bowl, lightly toss avocado with half lemon juice. Add cooked shrimp and rice. Add remaining lemon juice and toss. Add dressing, parsley, and cilantro and toss. Serve warm or chilled.
Makes 6 servings. 400 Cal., 16 g fat; 43 g carbs; 700 mg sodium; 7 g fiber; 21 g protein
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