Tuscan Herbed Shrimp with Brown Rice
I made up this recipe after buying a bottle of The Olive Tap’s Tuscan Herb Olive Oil at one of Rick’s cooking classes at Someone’s in the Kitchen. Delicious!
1 pound shelled and tailed medium shrimp, rinse and pat dry
1-3 T. The Olive Tap’s Tuscan Herb Olive Oil
Kosher salt and freshly ground pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
1 small zucchini, diced
Prepared Brown Rice
Sprinkle the shrimp with salt and pepper and drizzle with 1 T. Tuscan Herb Olive Oil, set aside. Prepare brown rice according to the package instructions.
Meanwhile, in a large sauté pan, heat 1 to 2 T. Tuscan Herb Olive Oil until hot but not smoking. Sauté 1 medium onion, chopped, until almost tender. Add 2 garlic cloves, minced, and continue to cook until the garlic is fragrant and the onion begins to caramelize slightly, 3 to 5 minutes. Move the onion and garlic to the sides of the pan and add a bit more oil to the pan, if needed; then add 1 small zucchini, diced small, to the center of the pan and sauté until just al dente, about 3 minutes. Move the zucchini to the sides of the pan and add the shrimp in an even layer. Cook, turning as they become opaque, just until the shrimp are done, 3 to 5 minutes.
Stir the mixture to combine the shrimp and vegetables. Check for seasoning. Serve over the rice.
If you don’t have zucchini, substitute diced bell pepper or diced yellow squash—or frozen baby peas, in a pinch. If you want a creamy variation, crumble in some goat or feta cheese for the last minute of cooking.