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
- 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.
- 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.
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