Thai Lemongrass & Ginger Shrimp with Bok Choy
Thai Lemongrass & Ginger Shrimp with Bok Choy
INGREDIENTS
- 2 cups white rice
- 8 tablespoons butter
- 4 cups water
- 2 limes, zest and juice
- 4 bulbs of baby bok choy
- 1 tablespoon olive oil
- 2 red peppers, cut in thin strips
- 16 oz Ultra Natural Thai Lemongrass & Ginger Shrimp
DIRECTIONS
- Sauté rice in butter for 3 minutes. Add water, juice and zest of limes. Simmer and cook for 10 minutes until water is absorbed and then fluff with a fork.
- Sauté bok choy in a tablespoon of olive oil until wilted. Add shrimp and red pepper. Heat through.
- Serve shrimp over rice.
Serves 6-8
