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ARTICLE - Thai Peanut-Shrimp Bowl Recipe

Booat Camp Fitness

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Date: Wed, Aug 28th, 2013 12:00:00 am

1 head broccoli, chopped
2 cups bean spouts, rinsed
1 sweet red bell pepper, julienned
1 cup tomatoes, chopped
4 stalks celery, chopped
1 cup mushrooms, sliced
1/2 medium sized onion, chopped
1 clove garlic, chopped
1 inch ginger, peeled and chopped
1/2 cup cilantro, chopped

1/2 can coconut milk
1 lime, juiced
4 tbsp maple syrup
1/4 cup Bragg's liquid aminos
1/2 cup natural peanut butter

2 tbsp coconut oil for sauteing
2 cups brown rice (I like Lundberg's brown jasmin rice)
4 cups water to boil for rice
1/2 pound pre-cooked frozen shrimp, thawed.

Prepare rice according to package directions. While rice is cooking:
In a frying pan, melt 1 tbsp coconut oil at medium heat. Add chopped onion and garlic. Saute lightly for 2-3min until soft. Add sauce ingredients, bring to a near boil and simmer for 4-5min. Add broccoli and celery, simmer 2-3min. Add remaining vegetable ingredients and shrimp, simmer an additional 2-3min. Remove from heat and serve over rice.

Author: Sarah Heipel

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