Spicy Sauteed Shrimp with Rice - Weekend Recipe

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. 

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For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)
   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