2 cups water
1 cup uncooked white rice
1 pound medium shrimp, peeled and deveined
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seeds
1/4 teaspoon ground black pepper
2 tablespoons sesame oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 tablespoons teriyaki sauce
1/2 pound sugar snap peas
1/8 cup cornstarch
3/4 cup chicken broth
1/4 teaspoon salt
We can go for a fruitier wine with sea fish (Riesling, Gewürztraminer, Moscatel), while freshwater fish go well with a Sauvignon Blanc.
In addition to whites, dry rosés also complement shellfish and crustaceans.
This dish is perfect to be accompanied with some white wines such as:
Los Vascos Sauvignon Blanc Joseph Phelps Sauvignon Blanc Kendall-Jackson Grand Reserve Chardonnay Tom Eddy Sauvignon Blanc Tenz
In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag.
Allow to marinate in the refrigerator. Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly.
Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.