Tom's Tuscan Herbed Shrimp with Brown Rice | Celia's Gourmet Foods Cookbook

Tom's Tuscan Herbed Shrimp with Brown Rice

RICE 126 Last Update: Dec 28, 2019 Created: Dec 27, 2019
Tom's Tuscan Herbed Shrimp with Brown Rice
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Tuscan Herbed Shrimp with Brown Rice

Ingredients

Directions

  1. Rinse 1 pound shelled and tailed medium shrimp and pat dry. Place in a bowl.
  2. Sprinkle the shrimp with kosher salt and freshly ground black pepper and drizzle with Celia's Tuscan Herb oil.
  3. Prepare brown rice according to the package instructions. Meanwhile, in a large sauté pan, heat 3 to 4 tablespoons Celia's Tuscan Herb Roasted Garlic until hot but not smoking. Sauté 1 medium onion, chopped, until almost tender. Add 2 garlic cloves, minced, and continue to cook until the garlic is fragrant and the onion begins to caramelize slightly, 3 to 5 minutes. Move the onion and garlic to the sides of the pan and add a bit more Tuscan Herb vinaigrette to the pan, if needed; then add 1 small zucchini, diced small, to the center of the pan and sauté until just al dente, about 3 minutes. Move the zucchini to the sides of the pan and add the shrimp in an even layer. Cook, turning as they become opaque, just until the shrimp are done, 3 to 5 minutes.
  4. Stir the mixture to combine the shrimp and vegetables. Check for seasoning. Serve over the rice.

Tom's Tuscan Herbed Shrimp with Brown Rice



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Tuscan Herbed Shrimp with Brown Rice

Ingredients

Directions

  1. Rinse 1 pound shelled and tailed medium shrimp and pat dry. Place in a bowl.
  2. Sprinkle the shrimp with kosher salt and freshly ground black pepper and drizzle with Celia's Tuscan Herb oil.
  3. Prepare brown rice according to the package instructions. Meanwhile, in a large sauté pan, heat 3 to 4 tablespoons Celia's Tuscan Herb Roasted Garlic until hot but not smoking. Sauté 1 medium onion, chopped, until almost tender. Add 2 garlic cloves, minced, and continue to cook until the garlic is fragrant and the onion begins to caramelize slightly, 3 to 5 minutes. Move the onion and garlic to the sides of the pan and add a bit more Tuscan Herb vinaigrette to the pan, if needed; then add 1 small zucchini, diced small, to the center of the pan and sauté until just al dente, about 3 minutes. Move the zucchini to the sides of the pan and add the shrimp in an even layer. Cook, turning as they become opaque, just until the shrimp are done, 3 to 5 minutes.
  4. Stir the mixture to combine the shrimp and vegetables. Check for seasoning. Serve over the rice.

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