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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
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.
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.
Core and dice the tomato. Zest and cut the lemon into wedges. Thinly slice the garlic.
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.
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!
