Ingredients
1/2
cup uncooked instant brown rice
1/2
cup water
1
teaspoon fish sauce
1
teaspoon reduced-sodium soy sauce
1/2
teaspoon grated gingerroot
1/4
teaspoon chili paste
1/2
teaspoon water
1
medium zucchini, thinly sliced
1
medium red bell pepper, thinly sliced
1/2
medium onion, thinly sliced
2
cups frozen sugar snap peas, thawed
1
lb uncooked deveined peeled large shrimp
2
oz fresh basil leaves, chopped
Preparation
Heat oven to 400° F. In small bowl, mix rice and water. Let soak 5 minutes. Drain.
Meanwhile, in another small bowl, mix fish sauce, soy sauce, gingerroot and chili paste and water with whisk.
Cut 4 (10-inch) sheets of heavy-duty foil. For each packet, spoon one-fourth of soaked rice onto center of foil. Divide vegetables and shrimp evenly over rice. Drizzle 1 teaspoon sauce mixture over shrimp. Top with basil.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.
Bake 30 minutes or until shrimp are pink.
