Red Barn Cafe-

Life is hectic - Savor every Bite!

Saturday, September 15, 2012

SHrimp and Veggie Rice Bowl

This is a lot like fried rice, without the guilt. Makes enough for 4 servings. We saved some for lunches!


1/2 lb raw cleaned shrimp
1 tbsp olive oil
1 onion, chopped finely
1 zuchini, shredded on a box grater
1 carrot, shredded
1 tsp lemon pepper (I iuse the grinder type, about 6 or 7 grinds)
2 packets Success Brown Rice, cook according to directions (large pot filled with water, bring to boil and simmer for 5 min)
1/2 cup chicken broth, low sodium
1/4 cup sliced almonds

Dry shrimp with paper towel after cleaning. Heat olive oil in skillet until super hot and saute shrimp until pink and no longer opaque over medium heat, turning once. (about 3-4 min) Season with a little lemon pepper and remove from pan. Add a tsp more oil if needed and when pan is hot again saute onions carrots nad zuchini for 5 min until onion is cooked. Add the chicken broth and simmer for 4-5 min. Add shrimp back to pan to warm through.  Drain rice and season with salt and pepper. In a large bowl combine the shrimp, veggies and rice, mix gently. Add almonds to the skillet and toast for 3-4 min, stirring, do not burn. Add rice, shrimp and veggies to a large bowl and mix, topping with the almonds and green onions.  I have also made this with an egg scrambled into the veggies, and added dried apricots (not with the egg, tho!) served with roasted brussel sprouts.

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