Spicy Sauteed Shrimp with Rice
A complete meal for any night of the week.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4
Ingredients:
- 2 cups Earthly Grains Instant Brown Rice
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
- 1 lemon, zested
- 16 ounces Fremont Fish Market Jumbo Easy Peel Raw Shrimp, thawed and peeled
- Stonemill Crushed Red Pepper, to taste
- 2 tablespoons Carlini Vegetable Oil
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 zucchini, sliced in half lengthwise and cut into ½-inch thick half moons
- 2 teaspoons Stonemill Minced Garlic
- 12 ounces Priano Marinara Sauce
- 4 ounces Emporium Selection Plain Goat Cheese Log
Directions:
- Cook rice according to package instructions. Season to taste with salt and pepper. Stir in lemon zest, set aside.
- Season shrimp with salt, pepper and crushed red pepper, to taste.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini. Sauté until vegetables are tender, about 5 minutes. Add garlic and pasta sauce, bring mixture to a simmer.
- Add shrimp. Cook, stirring frequently, until no pink remains, about 5 minutes. Break apart goat cheese and stir into mixture until incorporated. Season to taste with salt and pepper. Serve with brown rice.
Recipe courtesy of Chef Kates, ALDI Test Kitchen