Korean rice bowl
Place shrimp in bowl under cold running water to thaw.
Put remaining ingredients except veggies and rice in pot and stir. Poor half of marinade in bowl of shrimp. Let marinade for 30 minutes to 1 hour.
10 minutes before shrimp are finished marinating. Place clay bowl in cold oven and set oven to 400 dehrees. Heat frying pan and add a dash of sesame oil. Sautee another tsp of garlic for 3 mintutes. Add onions and carrots and Sautee for additional 5 minutes. Add remaining veggies and Sautee additional 5 minutes or until tender.
While veggies are cooking. Remove shrimp from marinade and discard marinade. Grill shrimp on each side for 2 to 3 minutes or until pink. Heat remaining unused marinade.
Once all ingredients are cooked, remove clay bowl from oven. Place on stove at med high heat. Add tsp of sesame oil in bowl add cooked rice. Top with veggies, shrimp, and sauce. Remove and serve in bowl on top heat proof tray.
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|Serving Size: 1 Serving (1247g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 283 (20%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 257.4mg||79 %|
|Sodium 392.3mg||14 %|
|Potassium 3556.3mg||94 %|
|Total Carbohydrate 232.6g||68 %|
|Dietary Fiber 16.4g||66 %|
|Sugars, other 216.3g|
|Protein 60.3g||86 %|
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Calories per serving: 1451
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