Saturday, June 20, 2015

1 Pan Shrimp & Rice Dinner: 21 Day Fix Approved!

1 lb large shrimp, peeled and deveined-tails on
1 Tbsp extra virgin olive, or avocado oil
1 small yellow onion, diced
2 celery spears, chopped on diagonal
2 cloves garlic, minced
1 green bell pepper, diced
2 cups cooked brown rice  (cook the rice in organic chicken broth, for a little extra flavor)
½ cup frozen organic baby peas (or substitute with asparagus, broccoli, tonatoes or red bell pepper if you don't love peas)
1 tsp cumin
1 tsp smoked paprika
sea salt and pepper to taste
chopped parsley for garish
1.  Toss shrimp with cumin, smoked paprika, sea salt and pepper.
2.  Heat oil in a large skillet. When oil is very hot, add shrimp and cook for two minutes on each side, until pink.
3.  Remove shrimp from skillet and set aside for a minute.
4.  Add diced onion, celery, and bell pepper to skillet and saute until onion is translucent.
5.  Add garlic for another minute.
6.  Add cooked brown rice to the vegetable skillet, & saute for a minute, until hot.
7.  Add frozen peas and cook for a couple more minutes until peas are no longer frozen.
8.  Remove skillet from heat and add shrimp. Garnish with parsley.
1 serving = 1 red (shrimp), 1 yellow (rice) & partial green (peas, peppers, other veggies you add), partial orange (oil)
Recipe adapted from Clean Food Crush and JoCooks.

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