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Shrimp has great quality protein, omega 3 fats, selenium, and astaxanthin. Here is a quick way to put some together for your family. Hint, make an extra batch and use the rest for lunch the following day. Just use only 1/2 cup of the wild rice with lunch.
- 1/4 tsp chile flakes (I like a lot more than this, but start small)
- 1 tbsp macadamia oil
- 1 1/2 pounds peeled and deveined shrimp
- Shrimp peels (they give so much flavor)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cup diagonally sliced celery
- 1 cup snow peas
- 2 cloves garlic, chopped
- 1 tbsp ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp gluten-free soy sauce (Tamari)
- 3 cups cooked wild rice
- Scallions, chopped for garnish
Cook the wild rice beforehand. I like to do 2 cups of wild rice, 1 cup of vegetable broth, and 1 cup of water. Just add them in a rice cooker and hit go. Otherwise simmer gently for a full hour on the stove top.
- Heat chile flakes in macadamia oil. Add shrimp, shrimp peels, salt and pepper and cook until just opaque, about 2 minutes. Discard shrimp peels. Remove shrimp and and set aside.
- Add celery, snow peas, garlic, and ginger to the pan and cook until crisp-tender.
- Stir in the shrimp, rice vinegar, and soy sauce. Cook an additional 2 minutes.
- Serve over rice and garnish with scallions.