Ginger Teriyaki Shrimp & Veggies with Rice

Ingredients

(Serves 4):

2.5 cups of cooked white or brown rice
1 3/4 pounds of shrimp - peeled and deveined
Ginger Teriyaki Char Crust
1 ½ cups of broccoli

2 carrots sliced
1 large shallot sliced
4 green onions chopped
¼ cup of soy sauce
Olive oil/butter

Instructions:

Take your raw shrimp and cut through the back of the shrimp (where is curves) to create a slit.

Coat broccoli, carrots and shallots with Ginger Teriyaki Char Crust and lightly coat with olive oil.

Heat a heavy gauged pan on the stove top with 1 Tablespoon of olive oil and saute veggies until they start to char and soften a bit. Add soy sauce to vegetables and remove from heat into a bowl or plate.

Pat the shrimp down with a paper towel. Coat with Ginger Teriyaki Char Crust, use the same pan (wipe clean if there is any liquid left in it). Add 1 Tablespoon of olive oil and 1 Tablespoon of butter.

Bring to medium/high heat. When the pan is nice and hot, add the Char Crust coated shrimp. Let sear for 2 minutes and flip. Shrimp should only take about 5 minutes to cook depending on the size of shrimp. Make sure the shrimp is no longer transparent.

Stir veggies in with the shrimp and serve on the rice. Optional: serve with chili paste hot sauce.