Shrimp, my Savior

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Today is one of those days. This house has fallen victim to the "worst season of allergies we've ever seen" (welcome, Spring!) and I'm in a ridiculous antihistamine-induced fog, barely able to keep my eyes open. This is bad news when it comes to the "bewitching hour", as my Mama refers to it, also known as "what in tarnations shall I make for dinner tonight?" Seriously, if I had a dime for every time I've asked myself this question....

Good thing I have some delightfully easy recipes stashed away for days just like this. Amongst them all, there is one that takes the prize for being the most low-maintenance dinner in my repertoire, while still being one of THE MOST delicious. Enter the brown-rice shrimp bowl! It's one of those meals where you put it all into one bowl, and simply commence eating. No side dishes necessary. I haven't officially calculated this, but I'm pretty sure it hits all the main food groups, so it's also a very smart dinner.

You should probably make this tonight, even if you aren't on allergy medication and on the verge of tears because you're so tired and your children are miniature Energizer bunnies. It's a tasty, healthy, fast, easy dinner and your taste-buds will insist on writing me a thank-you note for sharing it with you.

Brown Rice Bowl with Shrimp, Snow Peas and Avocado (Adapted from Everyday Food, Jan/Feb. 2008)

2 cups water
1 cup brown rice (**Alternatively, and much more efficiently, we use 2 packages of Trader Joe's Organic Brown Rice, found in the freezer section. Each "packet" takes 3 min. in the microwave, and it comes out absolutely delicious-- a true staple in our house!)

1/4 cup soy sauce
1/4 cup fresh lemon juice (from 1-2 lemons)
2 tablespoons rice vinegar
2 teaspoons brown sugar
1 tablespoon sesame oil (can use olive oil instead, depending on preference; we just like that slightly toasted/smoky taste)
1 pound peeled and deveined medium shrimp (again TJ's sells these guys frozen, already peeled & deveined, thanks be to God)
8 oz snow peas, ends trimmed and halved on the diagonal
1" long piece fresh ginger, peeled and diced small
1 avocado, cut into chucks
1/2 bunch green onions
2 cloves garlic, minced
2-3 tsp. sesame seeds (optional)

In a large saucepan, bring 2 cups water to a boil - add rice and salt (to taste). Cover, reduce heat and cook until water has been absorbed, anywhere from 35 to 45 minutes. (**Or just make your 3 minute TJ's organic brown rice.....)

In a small bowl, whisk together soy sauce, lemon juice, vinegar and sugar.

In a large skillet, heat sesame oil over medium-high. Add shrimp, snow peas, green onions, garlic and ginger - season to taste with salt and fresh ground black pepper. Cook until shrimp are opaque throughout and snow peas are bright green, about 2 to 3 minutes.

Evenly divide rice among four bowls. Top with shrimp mixture and avocado. Sprinkle with sesame seeds. Drizzle with the soy mixture or serve on the side.

Makes 4 servings.