Recipe: Garlic Chile Shrimp w/ Veggies & Rice

As a request, I'm going to start adding some of the yummy recipes that I've adapted over the past year. This one comes care of Publix Apron Meals and I'll post the nutritional info for each component at the end.

Garlic Chile Shrimp (Makes 4 servings)

Ingredients:
1/2 cup ginger salad dressing
1 tablespoon roasted garlic
2 tablespoons orange marmalade
1 tablespoon low sodium soy sauce
1 teaspoon chile pepper blend paste
2 teaspoons sesame oil
1 pound shrimp
1 teaspoon Chinese five-spice powder

1. Combine dressing, garlic, marmalade, soy sauce, and chili spice paste in medium saucepan. Allow sauce to simmer on low until ready to serve (up to 20 minutes), stirring occasionally. Sauce should be hot and flavors well blended. Set aside and keep warm.
2. Drizzle oil over shrimp; sprinkle with spice powder and let stand 5 minutes to marinate.
3. Saute shrimp on med-high for 2 minutes or just until shrimp are pink.
4. Set aside and keep warm.

Guess what? The hard part is over! The rest is mircowave cookin' and assembly!

While the shrimp is cooking, prepare the rice. I usually do instant brown rice in the microwave, but boil-a-bag rice is just as easy. Make two cups. Set aside and keep warm once it is done.

Next, take a package of Birds Eye Steamfresh's Broccoli, Carrots and Sugar Snap Peas and let it steam for about 3 minutes. The package says 4, but you want it a little underdone. Open and put into the pan on medium heat. Add the shrimp and garlic chile sauce and stir for 1 to 2 minutes until well mixed.

Place 1/2 cup brown rice into a bowl, top with shrimp/veggie mixture and serve!

Garlic Chile Shrimp W/ Veggies & Brown Rice Nutrition Info

Calories: 344 per serving, Fat: 11.8g, Sat. Fat: 1 g, Carbohydrates: 38.9g, Sodium: 826mg, Fiber: 3.8g, Sugars: 2.5g, Protein: 18.3g

*Disclaimer, the nutritional info is my best guess estimation.