Looking for something light yet satisfying? Try a shrimp with zucchini , cannellini, tomatoes , roasted peppers , capers & wild rice bowl! Full of bright flavors & super easy to make.
Recipe:
Ingredients: wild caught shrimp , 2 medium zucchini , 1 can cannellini beans (Great Northern beans will work well too), cherry tomatoes , roasted red peppers , capers, scallions , 1/4 large onion , 4 garlic cloves, 1/2 lemon or lime, brined peppercorns (optional), butter , olive oil, salt , black pepper, zesty citrus herb seasoning (optional) & fresh cilantro or parsley .
Get the rice going first since that will take the longest to cook. I used @traderjoes Brown Rice Medley which has long grain brown rice, black barley & Daikon radish seeds, but any wild rice blend will work. Follow the instructions for the type of rice you choose to use. I cooked the rice in some chicken broth left over from soup I made a couple of days ago but water will work well too. Once rice is cooked, add a little butter to it (optional).
Peel, clean, rinse & pat dry shrimp. Chop the veggies. Heat up sauté pan over medium heat. Add olive oil & sauté in the following order: onions first, then add the zucchini & garlic. Next add the shrimp & season everything. Shrimp cooks fast, so once shrimp is no longer translucent, promptly add the rinsed beans, capers, brined peppercorns & roasted peppers. You can also add 1-2 tbsps of butter at this stage. Stir all well & squeeze the juice of 1/2 lemon or lime over everything. Take off heat & add the tomatoes & scallions. Taste & season more, if needed. Add the cilantro/parsley right before serving.
Serve the shrimp over the rice & enjoy!
#inthekitchenwithnora #shrimpfordinner #shrimpdishes #shrimprecipes #easyshrimpmeals
