Simple, fast, wholesome and delicious.
A perfect rainy day lunch that's not too heavy.
Ingredients
1 cup chicken or vegetable broth
1 cup water
1 T tomato paste
¼ cup long grain rice
1 green onion – diced into ¼ inch pieces
1 T diced mint leaves
1 t Aleppo pepper
1/3 t Venom pepper sea salt (optional)
½ cup chopped zucchini cut into ½ inch pieces
1 cup raw, peeled and washed frozen shrimp
¼ cup lemon juice
Salt to taste
French feta crumbled – approximately 1 tablespoon per bowl
Minced parsley to garnish over feta
Add chicken broth, water, tomato paste and rice to a sauce pan. Heat to a low simmer. Add mint, onion, pepper and pepper salt.
Taste and check rice for doneness after 10 minutes. If a lot of liquid has evaporated, add more water.
Add zucchini pieces. Taste broth – add salt and/or pepper to your discretion.
Add shrimp and lemon juice. Stir and watch. Remove from heat when shrimp turns pink.
Pour into serving bowls. Add a tablespoon of feta to the center of each bowl and a pinch of fresh parsley.
2 Servings
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