shrimp and rice

ingredients:
1/2 tsp light butter or trans-fat-free margarine
1/2 tsp minced (finely chopped) fresh garlic
1 tbsp chopped green onions
1/2 tsp ground or fresh ginger, grated or pressed with a garlic press
1/2 tsp lime juice
6 oz raw, fresh or frozen shrimp (if buying fresh shrimp, ask fishmonger at the fish counter for "cleaned" shrimp, meaning the shrimp's head and veins have been removed)
1/2 cup brown rice

directions:
(Serves 1)
1. Cook rice according to package instructions while preparing shrimp.

2. Melt butter in skillet on medium high.

3. Add garlic and stir for about 1 minute, until garlic is slightly softened.

4. Add green onions, ginger and limejuice.

5. Increase heat to medium-high and continue to cook for 3 minutes (stirring occasionally) until liquid is reduce by half; take pan off heat.

6. In a separate saucepan, boil water and add shrimp, boiling for about 3 minutes, or until shrimp turn pink and are no longer translucent. Drain well.

7. Toss shrimp into pan with onion mixture and stir well.

8. Serve over a bed of rice.

9. Eat with 1/2 cup cooked carrots or spinach and 1 medium pear to round out meal.

Safety note:Whenever handling raw meat, poultry or seafood, always keep cooking instruments (knives, chopping boards, etc.) that have touched them separate from other ingredients. Wash any kitchen tool (including bowls) that has touched raw animal products thoroughly with soap and hot water. And always wash your hands in very warm water and soap after handling raw meat, poultry or seafood to avoid contamination. Raw animal products (including eggs) harbor bacteria that can make you very sick if you ingest it.