1. Cook the Rice: Preheat oven to 400 degrees. Soak the skewers in a shallow dish of water. Follow directions for 1/2 cup of brown rice. (Bring appropriate amount of water to a boil, add rice and simmer until tender, let stand).
2. Prep the veggie skewers: Core, seed, and remove the membrane form bell peppers. Cut into i" cubes. Have the shallots through the root. Peel and thinly slice the shallot into 1/2" wedges. Thread the peppers and shallots onto skewers, alternating between each. Place on baking sheet and drizzle with olive oil on all sides. Salt and pepper to taste, Place in oven for 25-30 minutes until caramelized and soft.
3. Core & dice the tomato: Zest and cut the lemon into wedges. Thinly slice the garlic.
4. Cook the Shrimp: With 5-7 minutes left on the skewers - heat one tablespoon of butter in a large pan over medium high heat. Add the garlic to the pan and cook, tossing, for 1-2 minutes until soft and fragrant. Add the tomato to the pan and cook, tossing for 3-4 minutes until soft and broken down. Add the shrimp and broth (stock) to the pan and cook, tossing for 1-2 minutes, until the shrimp are opaque and the sauce has thickened. Season with salt and pepper, and a pinch of lemon zest. Squeeze a few lemon wedges over the pan, to taste.
Finish and plate: Stir 1 tablespoon butter into the brown rice and season with salt and pepper. Plate the rice, and top with shrimp and sauce. Serve with the veggie skewers and a wedge of lemon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (518g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 158 (31%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 246mg||76 %|
|Sodium 442.4mg||15 %|
|Potassium 914.6mg||24 %|
|Total Carbohydrate 56.3g||17 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 49.1g|
|Protein 35.4g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 509
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