Shrimp and Zucchini Rice Bowl recipe
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Ingredients
- 2 tablespoons olive oil, divided 2 cups sliced green onions ¼ teaspoon salt, divided 2 (8.8 ounce) packages UNCLE BEN'S® READY RICE® Whole Grain Brown Rice 2 ½ cups sliced zucchini 3 cloves garlic, minced 1 pound peeled and deveined large shrimp ½ cup unsalted chicken stock 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 tablespoon unsalted butter 1 tablespoon chopped fresh tarragon 2 ounces goat cheese, crumbled 1 tablespoon Tarragon leaves for garnish
Nutrition Info
Directions Shrimp and Zucchini Rice Bowl
Directions
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Heat 1 tablespoon oil in a large skillet over medium-low heat. Add green onions and 1/8 teaspoon salt. Cover and cook until green onions are tender, stirring occasionally, about 3 minutes, add a tablespoon of water during cooking if green onions start to brown. Add rice to skillet, cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Divide rice mixture evenly among 4 bowls.
Increase heat to medium-high and add remaining 1 tablespoon oil to skillet. Add zucchini and remaining 1/8 teaspoon salt, saute 3 minutes or until zucchini starts to soften. Add garlic and shrimp, cook 4 minutes or until shrimp are done. Divide mixture evenly among bowls.
Add chicken stock, lemon juice, and mustard to skillet, scraping pan to loosen browned bits, cook 3 minutes or until sauce slightly thickens. Remove from heat, and stir in butter and tarragon. Drizzle sauce evenly over bowls. Sprinkle with goat cheese. Garnish with additional tarragon, if desired.