MediterrAsian Rice with Roasted Shrimp & Tomatoes

Similar to the Mediterranean, Asian cuisine is widely known to promote vibrant health and longevity. There are many similarities between these diets; both emphasize eating a healthy amount of fruit and vegetables, and including beans, nuts and seafood. In many Asian countries, adults drink alcohol in moderation with their meals. They are known for spending plenty of time with family and friends and maintaining a low stress lifestyle.

In honor of these common elements, we would like to introduce you to our first MediterrAsian recipe at Mediterranean Living, MediterrAsian Rice with Roasted Shrimp & Tomatoes. This recipe is a fusion of Mediterranean and Vietnamese flavors. We used Ina Garten’s Roasted Shrimp recipe at ButterYum for oven roasting the shrimp.

A MediterrAsian Diet is based on eating Mediterranean and Asian food.  There are plenty of fusion recipes that you can try.

We think you’ll enjoy visiting MediterrAsian.com, a website with great information and a whole host of wonderful recipes.

Also, Mediterranean Living will be holding a MediterrAsian Cooking Class at The Genesis Center in Westfield, MA on January 28th, 2015. Here is a link to the registration information if you are interested in attending.

 

MediterrAsian Rice with Roasted Shrimp & Tomatoes

Christine Dutton
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4
Calories 456 kcal

Ingredients
  

  • 2 tbsp. extra virgin olive oil
  • 1 clove garlic, pressed
  • 4 cups cooked basmati rice
  • 1 cup chopped tomatoes
  • 1 tsp sugar
  • 2 tbsp. fish sauce
  • salt and pepper to taste
  • 1/4 cup toasted almonds, course chopped
  • 1 pound roasted shrimp
  • 1/2 cup peeled cucumber, chopped
  • 1/4 cup your choice of herbs, chopped: cilantro, basil, mint, shiso leaf

Instructions
 

  • Heat wok or large frying pan for 30 seconds, add olive oil and heat on medium for an additional minute.
  • Add garlic to pan and cook for about two minutes while stirring, until lightly brown. Bring heat to medium high.
  • Add basmati rice and stir to coat rice with olive oil and garlic. Cook for 3-4 minutes, stirring occasionally.
  • Add tomatoes, sugar, fish sauce, salt and pepper and cook for an additional 2 minutes.
  • Equally portion the rice and tomatoes into four large, shallow bowls. Add shrimp to each bowl and garnish with cucumber, almonds and herbs.

Nutrition

Calories: 456kcalCarbohydrates: 51gProtein: 30gFat: 14gSaturated Fat: 2gTrans Fat: 1gCholesterol: 286mgSodium: 1549mgPotassium: 373mgFiber: 2gSugar: 3gVitamin A: 162IUVitamin C: 11mgCalcium: 232mgIron: 4mg
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About the Author: Christine Dutton
Christine is the Wellness Manager with Mediterranean Living. She is passionate about wellness, fitness and food. Basically, she runs to eat! You can find her in the kitchen, experimenting with recipes or in the great outdoors on a long training run. She has a long-time love for Asian and Mediterranean cuisine and she particularly loves cooking with vegetables. She considers making vegetable carpacios to be a hobby. You can count on her to do too early stalking of farm fields in Hadley for local asparagus and waiting with baited breath for the Mountain View CSA and Golonka Farm Stand to open for the summer season. She loves supporting the local food economy through her service with the River Valley Market board of directors in Northampton, MA.
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