Chili Dusted Garlic Shrimp Over Veggie Brown Rice

³ Description

Perfect Blend of Heat & Flavor!

² Ingredients

•  8 oz, without shell, raw (yield after cooking) Shrimp
•  1/2 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  1 cup Brown Rice (Medium-Grain, Cooked)
•  2 tbsp chopped Shallots
•  4.5 tsp Minced Garlic
•  1/2 tsp Ginger
•  1 cup, shredded Chinese Cabbage (Bok-Choy, Pak-Choi)
•  12 medium Baby Carrots
•  1 tsp Extra Virgin Olive Oil
•  1 tsp Chili Powder

q Directions

In a skillet, heat 1/2TB Coconut Oil on Medium
Add:
1 Chopped Shallot
1TB Minced Garlic
Fresh Ginger (I minced about 3/4 inch from the root)
Cut 2 Bunches of Baby Bok Choy (rinse well), separating the leafy part
Add the Bok Choy to skillet & stir - let cook for 3-5 min
Mix in:
1 Cup Cooked Brown Rice
3/4 Cup Steamed Carrots
The leafy Bok Choy, chopped
Season with Black Pepper and heat for 2-3 min

In a separate skillet, heat 1 teaspoon Extra Virgin Olive Oil
Place about 1/2 Lb Large Shrimp in and sprinkle with Chili Powder & 1/2 Teaspoon Sliced Garlic
Flip and sprinkle other side with Chili Powder
When shrimp is cooked through (turns white) serve over rice

**ChefTiffy Tip**
For added heat, add Chili Flakes to Shrimp

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