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.

Spicy Peel and Eat Shrimp

My husband and I live on a cul-de-sac, and when we first moved in we met a few of our neighbors, but not all of them. We decided to have a block party and invite all the neighbors to get to know one another. It was a huge success and one of the most wonderful surprises was a Portuguese couple that lived at the end of the cul-de-sac. This older, retired couple was frequently seen, but no one had actually met them. They showed up at the block party bearing a dish that was absolutely divine. It was a spicy shrimp dish that for me was like crack. In an effort not to piss off my neighbors I restrained myself and ate only a 1/4 of the dish instead of the whole thing. A few weeks later I was craving shrimp, but I had never gotten the recipe from the Portuguese couple. So I began deconstructing the recipe as best I could from memory. What I created was similar but not quite the same. I made the dish for our New Years eve party and it was such a hit I had to run back in the kitchen and make some more. I made the dish again a few weeks later when I friend (Superstar) was coming over and between the two of us, we devoured an entire pound of spicy shrimp. I did eventually get the originally recipe from the Portuguese couple and I might share that later on down the road.

I'm still learning how to make good food pics. Sorry.



So I present to you, my own concoction of spicy shrimp.



Ingredients


7.75oz can of El Pato
1/2 Stick of butter
3 Tbsp chopped cilantro
2 Tbsp chopped garlic
1 Tbsp chili powder
1 Tbsp white wine (Chardonnay or Pinot Gricio work best - Zinfandel's are too sweet)
1 Tbsp extra virgin olive oil
1 lb peal and eat shrimp, raw
1 loaf french or sourdough bread (optional)

Instructions

Mix first 5 ingredients together in a sauce pan and stir until butter is melted. Using a medium to large frying pan, saute shrimp in olive oil until just pink. Reduce heat to low, combine shrimp and sauce in pan and cook for 10 minutes. Pour entire mix into a round casserole dish to serve.

Slice the loaf of bread into 1/2 thick pieces and dip in the remaining sauce for another tasty treat.