Healthy Choice: Shrimp, Rice and Veggies
Lately my husband and I have been frequently making rice, fish and veggie dishes. They have been so frequent that I have yet to blog about them. So I am now sharing my twice, possibly three times a week (substituting different veggies and fish) … rice plate.
Half pound of Shrimp
Salt and Pepper
Put olive oil, chopped garlic, parsley, salt, pepper, and shrimp in a skillet. Frequently stir to coat the shrimp until cooked thoroughly. Transfer the shrimp to a plate so you avoid overcooking. Add more garlic, olive oil, chopped jalapeno and asparagus to the skillet. Meanwhile, cook the rice and steam the squash and broccoli. I have a rice cooker that does both (you can purchase cheap ones online). Simmer the asparagus, and add some butter if desired, the steamed broccoli and squash to your pan along with the cooked shrimp. Make a plate with veggie and shrimp placed on top of the rice. Add butter to your rice if desired for more flavor.
The other dishes made with salmon recently…