Another new one. This recipe from CookingLight (April 2013) was super fast and easy. Dinner was done in twenty minutes! Works for me.
Note: to make a sustainable choice buy Pacific white shrimp farmed in fully circulating systems or inland ponds.
Also, if you don't love black pepper as much as I do, you can use half as much for a milder spice.
1 (3.5oz) bag boil-in bag brown rice
1 TBSP water
2 tsp cornstarch
1 1/2 TBSP sesame oil
1 pound large shrimp, peeled and deviened
2 cups snow peas, chopped diagonally
2 tsp minced garlic
2 tsp freshly ground black pepper
1/8 tsp salt
1/2 cup fat-free lower sodium chicken broth
3 TBSP brown sugar
2 tsp fish sauce
Cook rice according to package, leave out the oil and salt. Keep warm.
Combine 1 tbsp water and cornstarch in small bowl, stir with which; set aside. Heat a large skillet over med-high heat. Add oil to pan, swirl to coat. Add shrimp; sauce two minutes or until shrimp start to turn pink. Add peas, garlic, pepper and salt; cook another minute.
Combine broth, sugar, fish sauce in small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook about 30 seconds or until thick, stirring constantly. Pour sugar mixture over shrimp. Return to heat and cook another couple of minutes until shrimp are heated through. Serve over rice.