Roasted Shrimp with Broccoli/ Ginger-Jasmine Tea Rice

Hard to believe it is Friday once again.  The age old question-what Take-Out do we want tonight?  With the ingredients I had left from different recipes this week, I decided on Chinese.  One of these days I should buy some empty take-out containers and see if my husband can tell the difference between my kitchen and the local restaurant!  However, I don't do the pretty radish flowers, have huge portions left over, or have those yummy fried won-tons!  The pluses-fresh, no msg, you won't over eat, and it actually is really easy.  I know, most of you are saying, 'sure, you say it is easy because it is easy for someone who likes to cook.'  No really this is the real deal, no fake stir fry sauce, has an authentic Asian taste. And without exaggeration, I started tonight's meal and ended preparing it within 40 minutes. I give tonight a triple thumbs up!

Roasted Shrimp with Broccoli and Ginger-Jasmine Tea Rice
printable recipe

Roasted Shrimp with Broccoli

3 T. sesame oil
3 T. tamari (a thicker, richer, less salty soy sauce.  Often times made with little or no wheat.  You can easily find in any supermarket.  Not pricey, worth buying)
2 T. rice wine vinegar
1 head of broccoli, cut into small pieces
12 oz. shitake mushrooms (I had to sub baby bellas)
1 small red pepper, chopped
1 lb. large shrimp in shell, deveined (I had to sub medium because...they were on sale!)

Preheat oven to 450 degrees.
Heat 2 baking sheets in the oven while preparing ingredients.

Whisk together oil, tamari and vinegar.
Pour half of the sauce over the vegetables in a bowl.  Mix well so all are coated.  On one heated sheet, spread out the vegetables.

Roast 10 minutes, stir, and finish until broccoli is tender, about 10 minutes more.

Add the rest of the sauce to the shrimp and stir to coat.  On the second sheet, lay the shrimp in a single layer.

Roast for 10 minutes until pink.

Combine the 2 in a large bowl.

Ginger-Jasmine Tea Rice

2 T. sliced scallions
1 T. minced garlic
1 T. minced fresh ginger
1/4 tsp. crushed red pepper flakes
1 T. sesame oil
1 c. Jasmine Rice
1-1/4 c. water
2 Jasmine Tea teabags (I couldn't find today, so I used green tea bags)

In a medium pot, saute the garlic, ginger, and scallions in the oil for 1 minute.

Add the rice and stir until coated; cook for another minute.

Add the water and teabags.  Bring to a boil.

Simmer for 20 minutes or until the liquid is absorbed.  Let rest with the lid on for a few minutes.  Discard the teabags.

I would go out on a limb and say in the past 73 days of 73 different recipes, this would be in my top 3.  (The Caprese Burgers without a doubt, still my favorite!)