Shrimp with Steamed Vegetables and Brown Rice

This is a delicous, flavorful, light dish that my husband and I loved. I'll definately make it again.

To make this recipe you will need:

1 lb large shrimp raw
1 medium yellow onion
1 red bell pepper
1 large italian squash
1 cup brown rice (instant)
1/2 cup finely chopped chives (fresh is best)
2 cups vegetable broth (I used Knorr Vegetable Boulion)
1 tbsp Olive Oil
6 garlic cloves minced
1 tsp salt
1/2 tsp fresh ground pepper

I used my Oster Steamer for the vegetables and rice.

Clean shrimp, if using frozen shrimp make sure it's fully defrosted. Combine 1/2 cup vegetable broth, oil, garlic, chives, salt and pepper in a large zip lock bag and add shrimp. Make sure shrimp is fully coated. Place in the refrigerator until ready to cook.

Cut up onion, bell pepper and squash into bite sized pieces. Place in lower steamer basket, combine 1 1/4 cups vegetable broth with 1 cup brown rice in rice bowl and place in upper steamer basket. Set aside the remaining 1/4 cup of broth. Set steamer to 15 minutes to start. Stirring both vegetables and rice about half way through cooking time. If your rice has already soaked up all the broth add the remaining broth a tbsp at a time.

Once the vegetables and rice have started place the shrimp in a saute pan and cook on medium-low heat until shrimp is fully cooked.

Check the doneness of the rice and vegetables after 15 minutes. If either is not the desired tenderness cook for an additional 5 minutes.

When the vegetables and rice are done remove from steamer. Serve vegetables over the rice with the shrimp on the side. Be sure to spoon some of the liquid from the saute pan over the shrimp.

Voila! A very yummy low fat meal.

I reheated the left overs the next day and it was just as delicious as the night before.