Cabbage & Shrimp:
8 oz uncooked shrimp, peeled & tails removed
1 cup uncooked brown rice
1 head napa or regular cabbage, chopped
1 onion, chopped
1 cup low sodium chicken broth
Peanut Sauce:
Whisk together 1 tablespoon each of the following:
creamy peanut butter
reduced-sodium soy sauce
honey
lime juice
add a few dashes of srichacha or other hot sauce
Sautee the chopped cabbage & onions in a large pot in a little olive oil, season with salt & pepper. Once the veggies begin to soften, add the uncooked rice and broth. Cover & cook until the rice is done. I use instant rice, so this usually takes about 10 minutes. Add the shrimp, cooking for about 2 minutes until it's pink and no longer raw. Top with peanut sauce and serve.