I am obsessed with the “Real Simple” magazine. It’s perfect! You ask why – well, it’s real simple [he, he, he – I am probably the only one laughing ] – it contains all the topics in which I am interested in – organization – fashion – wellness – food – fitness, and so much more! Do I have to add that all the recipes I choose from RS, the chef never says no. And we all know that’s a key in our menu planning and our marital bliss;)
So when the Chef came home tonight the conversation went something like this:
Chef: What’s on the menu tonight?
Me: Shrimp stir-fried rice with broccoli from the “Real Simple”
Chef: ooh crap…I never read the recipe, I just remembered I liked the picture!
hmmm, not a good sign or rather it’s a sign of trouble. But the chef totally surprised me and made the exact dish. Except for the better lighting, the RS and the chef’s meal look exactly the same.
Don’t the shrimp just look delicious! Juicy, plump and sweet…
But I got to admit, the meal was a tad bit too sweet for my taste. All that soy sauce, honey, cornstarch, onions together… hhmmm…maybe a little less of everything next time. Especially less of the onions. Something happened with my taste during my pregnancy – I can’t stand garlic and barely can tolerate cooked onions, and this is so unfortunate because the chef loves to use them in his cooking.
The broccoli was great. I haven’t had broccoli in so long, so tonight it was extra delicious. There is something magical when you put together rice and broccoli – certainly a combo I should be having more often!
If you want the exact recipe, visit their website here, but if you want the Chef’s recipe, see below!Serves 4| Hands-On Time: 20m | Total Time: 20m | plenty of leftoversIngredients
- 1 cup jasmine rice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 clove garlic, chopped
- 3/4 pound frozen peeled and deveined large shrimp, thawed
- sea salt and black pepper
- 2 tablespoons vegetable oil
- 4 carrots, thinly sliced
- 1/2 bunch broccoli (about 1/2 pound), cut into small florets
- 1 small red onion, sliced 1/2 inch thick
- Cook the rice according to the package directions. In a small bowl, whisk together the soy sauce, honey, cornstarch, garlic, and ½ cup water.
- Season the shrimp with ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the shrimp and cook, tossing occasionally, until almost opaque throughout, 2 to 4 minutes; transfer to a plate.
- Add the remaining tablespoon of oil to the skillet. Add the carrots, broccoli, and onion and cook, tossing, until beginning to soften, 3 to 5 minutes.
- Return the shrimp to the skillet, whisk the soy sauce mixture again to redistribute the cornstarch, and add it to the skillet. Cook, tossing frequently, until the shrimp are opaque throughout and the sauce is thickened, 1 to 2 minutes more. Serve with the rice.
xoxo, The Faux Foodie GirlReal Simple magazine, Shrimp