Spicy Sautéed Shrimp with Rice
2 cups Instant brown rice
Salt and pepper to taste
1 lemon, zested
16-oz. jumbo shrimp, thawed and peeled
Crushed red pepper
2 Tbls. canola oil
1 onion, finely chopped
1 red bell pepper, finely chopped
1 zucchini, sliced in half and cut unto ½ inch half mons
2 tsp dried garlic, minced
1-14.5 oz. can diced tomatoes, drained
1 Tbls. BYP Garlic and Herb Combination
4 oz. plain goat cheese
Directions:
Cook rice according to package instructions. Season to
taste with salt & pepper. Stir in lemon zest, set aside. Season shrimp with
salt & pepper and crushed red pepper, to taste. Meanwhile, heat oil in large skillet over medium-high
heat. Add onion, pepper and zucchini. Sauté
until vegetables are tender, about 5 minutes. Add garlic, tomatoes, and BYP Garlic and Herb Combination, bring
mixture to a simmer and allow water to cook away. Add shrimp.
Cook stirring frequently, until no pink remains. About 5 minutes. Break apart goat cheese and stir into mixture
until incorporated. Season to taste with
salt and pepper. Serve with brown
rice.
To find any recipe featured this month - use the search box and type: ShrHamMay
For 2018 the monthly recipe themes will be:
February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
May - Ham and Shrimp Dishes (ShrHamMay)
June - Bread recipes
July - Garden Delights
August- Grilling
September - Salsa, Corn and Jelly
October - Squash Dishes
November - Pumpkin Recipes
December - Herbal Cocktails
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