Shrimp with Snow Peas

A few of our cooks recently had the great opportunity to review The Six O'Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help you Prevent and Manage Diabetes by Aviva Goldfarb! Here is the first of five recipes from this wonderful cookbook! 

*************************************************************************

Diabetes runs on both my maternal and paternal sides of the family. Therefore, making healthy meals for my family is very important to me. While going out to eat can be enjoyable, it also gets expensive in cash and calories. Therefore, my family goes out to eat once a week and eats at home the rest. Achieving restaurant flavors at home while cutting back on fat, sodium and calories is a big bonus. Cooking those meals in 30 minutes is an even bigger bonus.

I dove into The Six O'Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help you Prevent and Manage Diabetes by Aviva Goldfarb, reviewing every recipe before I selected one to cook. Aviva Goldfarb has created a book filled with international delights that will please any palate. Her recipes are filled with flavor, packed with healthy ingredients, and are quick to make. Preparation and planning for the week ahead is key to success when cooking for the family after work. The Six O'Clock Scramble has you covered and is the perfect go-to for planning weekday meals. In this book, Aviva Goldfarb creates a weekly meal plan for you along with an organized grocery list. Snap a quick picture of the shopping list on your cell phone to review while you are doing your weekly grocery shopping, or print off a grocery list from TheScramble.com/Diabetes. How easy is that?

This cookbook has become my weekly go-to for my family. Once you try it, I'm sure that it will be yours as well.

Shrimp with Snow Peas
by Tonda
Adapted from Golden Tofu with Snow Peas, page 32 of The Six O'Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help you Prevent and Manage Diabetes by Aviva Goldfarb

1 cup medium grain brown rice
2 1/4 cups water

Cook the brown rice according to the package or rice cooker directions.

2 Tablespoons reduced sodium tamari (or soy sauce)
1 Tablespoon rice wine vinegar
1 teaspoon honey
1/4 teaspoon sesame oil
1 pound large shrimp, peeled and deveined
2 Tablespoons olive oil, divided
1/2 yellow onion, sliced in thin strips
1 cup of snow peas
1 red or yellow bell pepper, julienned (I used a combination of 6 mini peppers)
1 1/2 inch ginger root, finely grated
2 cloves garlic, crushed

Mix the tamari, rice wine vinegar, honey and sesame oil together in a small bowl to create the sauce. Set aside.

Pat the shrimp dry with a paper towel. Heat 1 Tablespoon of olive oil in a large nonstick pan over medium-high heat. Add the shrimp and cook until done, approximately 4-5 minutes depending on the size of shrimp. Remove shrimp and set aside.

Add remaining 1 Tablespoon of olive oil to the pan. Add the onion and cook over medium high heat until they become translucent and start to brown, approximately 2 minutes. Add the snow peas, bell pepper, ginger, and garlic and stir fry for 2 minutes. Pour in the sauce and shrimp and continue to stir fry for another minute or two.

Serve with 1/2 cup of brown rice. My family prefers medium grain brown rice. It has a firm texture that stands up well in Asian inspired dishes.