Mandarin Shrimp With Rice

If you asked me year ago to eat shrimp I answer would be NO WAY, NO HOW.....absolutely NOT.

Honestly, I didn't know what I was missing.

I was cooking lots with seafood since my husband and my younger son are big seafood lovers, but I wouldn't eat it.

During our Christmas brunch I tried my Garlic and Sun-dried Tomato Prawns and I was hooked.




Ever since then I've been looking for new ways to add seafood to our meals.

Some dished were hit and some were miss.

One of my favorite dishes is Mandarin Shrimp with Rice.

It's super easy to make and it tastes absolutely delicious.

Ingredients:

1 pound Large Shrimp or Prawns (peeled and deveined)1,5 cup Long Grain Rice (uncooked)3 cups Chicken Broth
2 cup Mushrooms (sliced)1 Onion (finely chopped)1 tsp Ground Ginger1 cup Almonds
1 can Mandarin Orange Segments (drained)2 cups Snow or Snap PeasPreheat the oven to 350F.

In a small pot heat up the chicken stock.

In 13 x9 x 2 baking dish mix together shrimp, rice, warm chicken stock, ginger, mushrooms and onion.



Cover the dish with aluminum foil and bake about 40 minutes or until all the liquid is absorbed.





10 Minutes before the end spread the whole and unblanched almonds on cookie sheet and put them in the oven to be toasted.

When the dish is done remove it from the oven as well as the toasted almonds.

Take off the foil, stir in the almonds, peas and mandarin orange segments.



Let it rest for 3-5 minutes.

Serve!