Garlic Butter Shrimp and Rice

October 16, 2021 / Lyn Jones / 0 Comments

This is a delicious flavor combination of garlicky, buttery shrimp and rice prepared in 20 minutes!
Servings: 


Ingredients
1 cup just-cooked rice
6 Tabs butter
4 cloves garlic, minced
500g extra large shrimp; peeled, deveined
1/4 cup low fat shredded parmesan cheese
3 Tabs skim milk
2 Tabs chopped fresh parsley
salt and fresh ground pepper, to taste
shredded parmesan cheese for garnish, optional

  • Prepare rice according. In a large skillet, melt butter over medium-heat.
  • Add garlic, cook for 3 mins or until lightly browned, stirring very frequently. Do not burn the garlic.
  • Stir in the shrimp, cook 2 minutes or until they turn pink, stirring frequently.
  • Add prepared rice to the skillet and mix until well combined.
  • Add cheese, milk, parsley, salt & pepper; mix & stir for 1-2 mins or until creamy & heated through.
  • Remove from heat. Garnish with parmesan cheese. Serve.

    COMMENTS:  This was so delish! I will be making it again and again and again. I did add asparagus, broccoli and spinach and I also used almond milk.

    I used quinoa instead of rice. It was pretty good!
    I used regular cooked rice and added some lemon juice (3 tbsp) to give it a bit of a zest.

    I tossed in some carrots I had that needed cooking. This dish is wonderful! It’s great as-is, or it can be a canvas for allllll kinds of other things.

    it was kind of bland so we added cream of mushroom and it turned out amazing!

    I used a bag of riced cauliflower in its place. I also make it with less butter and milk. Otherwise it has too much liquid. Even my husband likes it! Have made it several times.

    If using frozen shrimp, just cook until pink.

    1 garlic clove is about 1/2 teaspoon of garlic powder

    I only used 2 TBLS of butter with a bit of olive oil..just to make it healthier. It would also be great with chicken.

    This was delicious! I used brown rice and added a little extra Parmesan cheese. Definitely a keeper. I did add some Cajun spice to it.

    This was amazing, like a risotto! I had everything on hand, added fresh cilantro and some mozzarella in as well. Might double the next time!

    The shredded parmesan adds some creaminess to the entire dish. Using grated parmesan would change the texture. The parmesan also adds a great amount of flavour.

 

Spaghetti Pomodoro with ‘vegan’ tuna

January 14, 2021 / Lyn Jones / 0 Comments

Serves: 4

Ingredients

Pomodoro Sauce

  • 1 small brown onion, finely chopped
  • 1 tbsp cold-pressed olive oil
  • 1 sprig fresh oregano
  • 1 garlic clove, crushed
  • 1 dried bay leaf
  • 750g ripe tomatoes, core removed, roughly chopped
  • ½ cup fresh basil leaves, chopped

“Vegan” Tuna

  • 140g sunflower seeds, soaked in water overnight
  • 1 small shallot or red onion, minced
  • 50g baby capers + 4 tbsp brine (try olive plant leaves instead)
  • 1 tbsp lemon juice
  • 1 tbsp cold-pressed olive oil
  • 10ml apple cider vinegar
  • 5g sheet of nori, chopped
  • Salt + pepper

Serve with

  • 400g quinoa spaghetti
  • 120g silverbeet, shredded
  • 1 tsp baby capers, fried
  • ¼ cup fresh parsley, finely chopped
  • 1 nori sheet, thinly sliced

Method

For the Pomodoro sauce

1. Heat olive oil in a large, deep saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add garlic, oregano and bay leaf.

2. Cook, stirring, for 1 minute or until fragrant. Add tomatoes. Bring to the boil. Reduce heat to low.  Simmer uncovered, stirring, for 40 minutes or until sauce has thickened. Add basil. Cook, stirring occasionally, for 5 minutes. Season with salt and pepper. Set aside while you make the “vegan” tuna.

For the quinoa pasta

1. Bring water to boil in a large pot over high heat. Add salt to pot, followed by dried pasta. Stir to combine and make sure none of the pasta is sticking to the bottom of the pot. Cooking time may vary due to size or brand. Approximately 12-13 minutes. Set aside for plating.

2. Wash the silverbeet well. Slice white stalks and green leaves coarsely into strips. Place into steamer for 5-10 minutes. Set aside.

3. Drain and rinse capers, then pat dry between paper towels. Heat oil in a fry pan over moderately high heat. Pour capers onto pan and fry for 30-45 seconds. Set aside for garnish.

For the “Vegan” Tuna

1. Add all ingredients to a food processor. Pulse a few times until you have reached a coarsely textured mixture. Taste and add more salt, lemon juice or vinegar if desired.

2. Pulse again to mix through additional seasonings then scoop the mixture into a bowl.

3. Add 2 ½ cups of your Pomodoro Sauce to the “vegan tuna” mix then using a wooden spoon mix together until thoroughly combined. Taste and season again accordingly.

Presentation

  1. Toss together silverbeet, quinoa spaghetti and “vegan tuna” mixture. Garnish with fried capers*, parsley and nori.  * try fried shallots
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