|Preparation Time||30 Minutes|
|Cook Time||40 Minutes|
|Total Time||1 Hour, 10 Minutes|
|Meal||Brunch; Lunch; Dinner|
|Type||Appetizer; Main Dish|
1 pound fresh or frozen raw medium shrimp (in shells)
2 cups boiling water
2 cups sliced mushrooms (about 5 ounces)
1 cup uncooked long grain brown rice
1 small onion, thinly sliced
1 teaspoon salt
3/4 teaspoon ground ginger
1 cup sliced water chestnuts
1 can (15 ounces) mandarin oranges, drained
1 package (6 ounces) frozen snow peas, thawed and drained
Heat oven to 350 °F.
Peel shrimp from shell. If using frozen shrimp, do not thaw and peel in cold water.
Remove the vein from each shrimp by making a shallow lengthwise cut down the back.
In a 13x9 baking dish, mix together the water, mushrooms, rice, onion, shrimp, salt, and ginger.
Tightly cover the baking dish with aluminum foil.
Bake in oven until liquid is gone and shrimp are pink, about 40 minutes.
Remove the dish from oven and pull back aluminum foil. Stir in water chestnuts, mandarin oranges, and snow peas.
Replace aluminum foil and allow to stand; do not place back in the oven.
The dish is ready when the snow peas are hot.
Calories: 190 cal
Total fat: 2g
Saturated fat: <1g
Monounsaturated fat: <1g