Name: Shrimp And Zucchini Rice Bowl Recipe
Total time: 25 min
Yield: 4
Cuisine: Indian

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Silky-soft green onions enliven whole-grain rice that serves as the base of a satisfying bowl of garlicky sauteed shrimp and zucchini with herbed lemon-dijon sauce. 

How to make Shrimp And Zucchini Rice Bowl Recipe

Uncle Ben's

Crawler

Indian

<p>Silky-soft green onions enliven whole-grain rice that serves as the base of a satisfying bowl of garlicky sauteed shrimp and zucchini with herbed lemon-dijon sauce. </p>

Olive oil, divided

Sliced Green Onions

Salt, divided

Packages uncle ben's ready rice whole grain brown rice

Sliced zucchini

Cloves garlic, minced

Peeled and deveined large shrimp

Unsalted chicken stock

Fresh lemon juice

Dijon mustard

Unsalted butter

Chopped fresh tarragon

Goat cheese, crumbled

Heat 1 tablespoon oil in a large skillet over medium-low heat. Add green onions and 1/8 teaspoon salt. Cover and cook until green onions are tender, stirring occasionally, about 3 minutes; add a tablespoon of water during cooking if green onions start to brown. Add rice to skillet; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Divide rice mixture evenly among 4 bowls.

step 1

Increase heat to medium-high and add remaining 1 tablespoon oil to skillet. Add zucchini and remaining 1/8 teaspoon salt; saute 3 minutes or until zucchini starts to soften. Add garlic and shrimp; cook 4 minutes or until shrimp are done. Divide mixture evenly among bowls.

step 2

Add chicken stock, lemon juice, and mustard to skillet, scraping pan to loosen browned bits; cook 3 minutes or until sauce slightly thickens. Remove from heat, and stir in butter and tarragon. Drizzle sauce evenly over bowls. Sprinkle with goat cheese. Garnish with additional tarragon, if desired.

step 3

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