Sunday, March 2, 2014
Quick 'n' Easy Shrimp Teriyaki
Happy Sunday, hope the weekend treated you well! We were pretty low key, aside from a basketball tournament today, at least it was on our home court. The girls played hard, but you can't win 'em all.
I wanted to share with you our meal from Friday night, but have to admit that I'm feeling a little guilty about how ridiculously easy the birthday dinner was.
I decided on the shrimp teriyaki with broccoli and rice for a few reasons...first of all Jerry loves both shrimp and broccoli (obviously!) and secondly, we had everything already on hand, so it didn't require an extra trip to the store.
But, seriously, seems like there should be a minimum prep time for a 'special' meal or something; this was less than 20 minutes. The minute rice may have been the most time consuming part, since the water had to be boiled first.
With no further ado, super simple yet 'special' dinner....
While waiting for the water to boil, (broth or some added bouillon are good alternatives) started heating some oil to sauté the uncooked shrimp, shell and tail removed.
Cooking shrimp can be a little tricky so that they don't end up like rubber. They start out gray and translucent but as they cook, they become pink and opaque. You don't want to over cook them.
Since teriyaki was the flavor profile we were going for, not much seasoning was required for the shrimp.
Once the water was boiling, add the rice according to the directions. This is pretty fool proof.
When the shrimp was mostly cooked, the broccoli florets were added to the pan, covered and steamed to perfection in just a few quick minutes.
Finally, the teriyaki sauce was added to coat the shrimp and broccoli before being served over rice.
Believe it or not, this could actually be made into an even quicker meal by using cooked shrimp and frozen broccoli. Nothing beats fresh, steamed broccoli, in my book, but I'd hate to be accused of not sharing all of the options.