Oranges and Shrimp Supper

Adapted from Betty Crocker’s Cooking for Two

1/2 pound fresh or frozen medium shrimp in shells

1 cup boiling water
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup uncooked regular long-grain rice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 small onion, thinly sliced (or several green spring onions, diced)
2 garlic cloves, finely chopped
1/2 cup whole almonds or walnuts, toasted
1 1/2 cup naval orange segments
1 package (6 ounces) frozen edamame, thawed and drained
Soy sauce, if desired

1. Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of
each shrimp; wash out vein.

2. Heat oven to 350°F. Mix water, mushrooms, rice, salt, ginger, onion, garlic and shrimp in ungreased square baking
dish, 8x8x2 inches. Cover tightly and bake 35 to 40 minutes or until liquid is absorbed and shrimp are pink and firm

3. Stir in almonds, orange segments and pea pods. Cover and let stand about 3 minutes or until pea pods are hot.
Serve with soy sauce. Makes 2 servings.