2 cups quick-cooking rice
One 8-ounce can pineapple tidbits, drained
1 cup frozen peas
3/4 cup teriyaki sauce
2 red bell peppers, cut into strips
2 cloves garlic, grated
1 1/2-inch piece ginger, grated
Kosher salt and freshly ground black pepper
1 1/2 pounds large shrimp (16/20 count)
peeled, deveined, rinsed and patted dry
Toasted sesame oil, to drizzle
3 green onions, finely chopped
1/4 cup fresh cilantro, chopped
1 lime
Cook the rice to according to the
package instructions; allow to cool.
Preheat the oven to 450 degrees F.
Cut six 12-by-20-inch pieces of foil.
In a medium mixing bowl, combine the
cooked rice, pineapple, peas, teriyaki
sauce, peppers, garlic, ginger and a pinch of salt and pepper.
To assemble the parcels: Layer an even portion of the rice mixture in the
middle of each of the foil sheets and top each with one-sixth of the shrimp.
Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
Put the parcels on a baking sheet and cook until the shrimp are pink and
cooked through, about 15 minutes. Open the parcels and sprinkle over some
green onions and cilantro, then top with a squeeze of lime juice.
Pioneer Woman
