Sunday, February 6, 2011

Teriyaki Shrimp

Wednesday nights are usually reserved for leftovers.  Serena has dance class and it's too much of a push to try to cook before or after.  We either reheat something or make a sandwich or something else equally as easy.  This past week, however, since Serena had been sick, she asked to skip dance class.  I obliged of course, after all, it was her first day back to school after several days being home and wanting to do nothing besides lay around.  However, there wasn't much "leftover" in the fridge since both Monday and Tuesday night I had made things in small quantity.  So, I pulled out something that I knew could be quickly defrosted and whipped up something with stuff I had on hand...

Teriyaki Shrimp

1/3 bag large shrimp, defrosted and peeled and deveined
1/3 cup teriyaki sauce
3 green onions, sliced thin
2 Tablespoons brown sugar
2 cloves of garlic, minced

white rice, cooked according to package instructions 

Mix first five ingredients in a bowl and set aside for 30 minutes.  Heat a large saucepan over medium-high heat and add contents from bowl. Cook until shrimp are cooked (have turned pink).  Serve shrimp over rice with sauce from pan.

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