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Garlic-Butter Shrimp with Tomato, Brown Rice, and Caramelized Veggie Skewers
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Garlic-Butter Shrimp with Tomato, Brown Rice, and Caramelized Veggie Skewers

Garlic-Butter Shrimp with Tomato, Brown Rice, and Caramelized Veggie Skewers

Sometimes, the simplest recipes can become so much more than the sum of their parts. Such is the case with this luscious sauce, made from just tomato, garlic, lemon zest, and butter. Tossed with juicy shrimp, it’s a revelation!

Tags:
Eat First
Allergens:
Shellfish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
DifficultyEasy

Ingredients

serving amount

10 ounce

Shrimp

(Contains Shellfish)

1 unit

Roma Tomato

½ cup

Brown Rice

1 unit

Veggie Stock Concentrate

2 clove

Garlic

1 unit

Lemon

1 unit

Red Bell Pepper

1 unit

Green Bell Pepper

2 ounce

Shallot

4 unit

Wooden Skewers

Not included in your delivery

2 tablespoon

Butter

(Contains Milk)

1 teaspoon

Olive Oil

box

Salt

box

Pepper

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Nutrition Values

/ per serving
Calories516 kcal
Energy (kJ)2159 kJ
Fat17 g
Saturated Fat8 g
Carbohydrate58 g
Sugar9 g
Dietary Fiber8 g
Protein37 g
Sodium514 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Lid
Pot
Baking Sheet
Cutting Board
Knife
Zester
Large Pan

Instructions

1

Cook the rice: Preheat oven to 400 degrees. Soak the skewers in a shallow dish filled with water. Bring 1 ½ cups water and a large pinch of salt to a boil in a small pot. Once boiling, add the brown rice to the water, cover, and reduce to a low simmer for 30-35 minutes, until tender.

make skewers
2

Prep the veggie skewers: Core, seed, and remove the white ribs from the bell peppers, then cut into 1-inch cubes. Halve the shallot through the root. Peel and thinly slice the shallot into ½-inch wedges. Thread the bell pepper and shallot onto the skewers, alternating between each. Place onto a baking sheet and drizzle with olive oil on all sides. Season with salt and pepper. Place in the oven for 25-30 minutes, until caramelized and soft.

cut lemon
3

Core and dice the tomato. Zest and cut the lemon into wedges. Thinly slice the garlic.

cook shrimp
4

Cook the shrimp: With 5-7 minutes left on the skewers, heat 1 tablespoon butter in a large pan over medium-high heat. Add the garlic to the pan and cook, tossing, for 1-2 minutes, until soft and fragrant. Add the tomato to the pan and cook, tossing, for 3-4 minutes, until soft and broken down. Add the shrimp, stock concentrate, and 1/3 cup water to the pan and cook, tossing, for 1-2 minutes, until the shrimp are opaque and the sauce has thickened. Season with salt, pepper, and pinch of lemon zest. Squeeze a few lemon wedges over the pan, to taste.

add butter
5

Finish and plate: Stir 1 Tablespoon butter into the brown rice and season with salt and pepper. Plate the rice, then top with the shrimp and sauce. Serve with the veggie skewers and a wedge of lemon. Enjoy!

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