IN THE KIT
1 oztoasted sesame oil
1 ozfresh cilantro
4 ozZesty kimchi
1 oztoasted sesame seeds
2 ozginger & garlic blend
4 ozsnow peas
4 ozjasmine rice
Salt & pepper
Kitchen Items Needed
Medium nonstick skillet
12 oz water for rice
¼ cup of water for sauce
Trim snow peas, then cut crosswise into thirds;
Cut lime into wedges;
Pick cilantro leaves from stems; discard stems.
In a medium saucepan, combine rice & measured water with a pinch of salt; bring to a boil. Cover & cook over low heat until rice is tender, about 15 minutes.
Add snow peas to saucepan with cooked rice. Cover & continue to cook until snow peas are crisp-tender & water is absorbed, about 2 minutes more. Remove from heat & keep covered until ready to serve.
Rinse shrimp, then pat very dry with paper towel (First thaw under cool running water, if necessary.) Heat 2 tablespoons butter in a medium nonstick skillet over medium-high. Add shrimp & season with a pinch each of salt & pepper. Cook, stirring once or twice, until shrimp are almost cooked through, about 2 minutes.
Reduce skillet heat to medium; stir in chopped ginger & garlic blend. Cook until fragrant, about 30 seconds. Add kimchi and ¼ cup water. Bring to a simmer, stirring, until sauce comes together & shrimp are coated. Remove from heat.
Fluff rice with a fork, then stir in sesame oil & half of the sesame seeds. Serve shrimp over rice & drizzle any pan sauce on top. Garnish with cilantro leaves & remaining sesame seeds. Serve with lime wedges on the side for squeezing over. Enjoy!