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Ingredients
- 1/2 c. cooked brown rice
- 1/2 c. cooked basmati rice butter-flavored cooking spray
- 2/3 c. mixed vegetables, frzn (C&W Southwest Blend) garlic salt coarsely grnd pepper Lawry's Salt-Free 17
- 8 ounce peeled and deveined shrimp
- 1 tsp ghee granulated roasted garlic
- 1/4 tsp grated lemon zest
- 1 pch red pepper flakes or possibly more to taste
- 6 ounce roasted winter squash cut into 1" cubes lemon juice
- 2 Tbsp. minced fresh cilantro
Directions
- PREP - either make the rice and squash ahead or possibly use leftovers. Peel and devein the shrimp. Cut crosswise into thirds. Sprinkle with pepper.
- 1. Heat a nonstick peking pan; spray very lightly with butter flavored oil. Add in the brown rice to the warm pan and spread it as thinly as possible. When the rice starts to pop, stir. Add in the basmati rice. Cook for about 2 min or possibly till the basmati is warmed and a little dry. Clear a surface in the center of the pan. Spray lightly with the butter flavored oil. Add in the frzn or possibly partially thawed vegetables and shake the pan to level the vegetables. Allow to heat unstirred for about 3 min or possibly till you fear they will burn. Then stir to combine the rice and vegetables. Season well with garlic salt, coarsely grnd pepper and a spicy salt substitute, such as Lawry's Salt-Free 17. Remove the rice to an ovenproof casserole with lid. Place in a 200F oven to stay hot.
- 2. Heat the peking pan. Spray lightly with oil if needed. Heat ghee, rotating pan to spread the ghee around. Add in the shrimp all at once and stir fry for 1 to 2 min; turn the shrimp to cook proportionately. Sprinkle with granulated roasted garlic and grated lemon zest. Stir to distribute and hot the seasonings.
- 3. Gently layer the squash on top. Drizzle with fresh lemon juice to taste. Add in the cilantro. Toss gently to combine. Transfer to the casserole with the rice. Combine the rice and shrimp-squash when you spoon it into dishes.
- TIP - C&W (R) Ultimate Southwest blend combines corn kernels, black beans, mild poblano chiles, roasted red bell peppers and onions.
- TIP - Lawry's Salt Free 17 (http://www.lawrys.com/servlet/com.imaginet.lawrys.IMLawrysWebProductServletpurpose=3&familyIndex=3&productIndex=1&ID=175)
- Description: "Reminds us of Carribean food with beans, corn, squash, shrimp and rice."
- NOTES : Our idea of comfort food: sweet roasted squash, spicy rice and garlicky shrimp stir fried with nutty ghee, tart lemon and aromatic cilantro! Serve as is with fruit salad on side, or possibly with lettuce as a salad or possibly stuffed in a pita or possibly wrapped in a soft corn tortilla. Make extra.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 2 servings | |
| Calories 316 | |
| Calories from Fat 46 | 15% |
| Total Fat 5.13g | 6% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 211mg | 9% |
| Potassium 629mg | 18% |
| Total Carbs 39.24g | 10% |
| Dietary Fiber 5.2g | 17% |
| Sugars 1.55g | 1% |
| Protein 28.58g | 46% |
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