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Mandarin-Almond Shrimp

May 29, 2011 by Jaida Leave a Comment

I remember this being one of the very first dishes I ever made for my parents, after I’d moved to Austin and really started to get into cooking. My mom was so impressed, and so proud of me. Looking back now, she was just happy that someone else in the family was taking an interest in cooking. That, and she loves shrimp. It’s a simple dish that doesn’t take much prep work or time but it tastes great. I use broccoli instead of snap peas out of personal preference, but the snap peas probably complement the shrimp more.

Mandarin-Almond Shrimp
Source: Betty Crocker

INGREDIENTS

1/2 pound fresh or frozen medium shrimp, shells removed
1 cup boiling water
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup uncooked regular long-grain rice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 small onion, thinly sliced
2 garlic cloves, finely chopped
1/2 cup whole almonds, toasted
1 11 oz can mandarin orange segments, drained
1 6 oz package  frozen broccoli (or snow pea pods), thawed and drained

PREPARATION

  1. Heat oven to 350°F. Mix water, mushrooms, rice, salt, ginger, onion, garlic and shrimp in ungreased 8×8 square baking dish. Cover tightly and bake 35 to 40 minutes or until liquid is absorbed and shrimp are pink and firm. 
  2. Stir in almonds, orange segments and pea pods. Cover and let stand about 3 minutes or until pea pods are hot. Serve with soy sauce.   

 

Filed Under: Seafood, Shrimp Tagged With: Almonds, Asian, Broccoli, Mandarin Oranges

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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