Garlic Butter Shrimp with Vegetables and Wild Rice

Back in the day when I use to take customers to lunch I would frequent a place that provided me the inspiration for this dish. I order it every time and always recommend it to those who dine with me. I’ve made it a few times now and change out some of the vegetables. I prefer using asparagus in place of the squash shown below. I prefer my version as I can control the sodium and use much less butter.

Use artichokes that are not marinated and you can replace the squash with anything like asparagus or broccoli. My favorite way to make this is with asparagus. I also prefer using a box of wild rice versus the instant shown.

1 box of wild rice cooked according to package

1 lb. of shrimp peeled and deveined

1/2 onion- diced

2 cloves of garlic- minced

Asparagus- chopped on a diagonal about 3/4 an inch in size

1/2 jar of sun dried tomatoes- chopped

10 black olives- diced

6 artichokes- chopped

A small bag of baby spinach or half of a large bag

1/4 cup of chicken stock

S&P

2 tablespoons of butter

EVOO- 1-2 tablespoons

Tablespoon of paprika

Teaspoon of garlic and onion powder

Tablespoon of dried parsley

Crumbled feta

Cook rice according to package as it takes 30 minutes. Meanwhile season the shrimp with S&P, paprika, parsley, garlic and onion powder and set to side.

Pour evoo into skillet. On medium heat add onion to a skillet and cook for 3-4 minutes then add garlic and cook for 30 more seconds. Add the asparagus and sauté for 2-3 minutes. Add tomatoes, olives, artichokes, and cook for a minute. Add spinach and season with just a little S&P. Pour in broth to help the spinach wilt. Do not let the spinach in long. Remove vegetables to a plate after spinach wilts (no more than a minute or two).

Im this picture I used squash but again I prefer with asparagus.

Add butter and garlic to skillet and cook 30 seconds. Add shrimp and cook until slightly browned. I like my shrimp well done so I cooked them for about 6-8 minutes.

Put rice in the bottom of a bowl then top with vegetables, shrimp, and feta.

I cook a lot at night once my kids are in bed. So if not eating this right away do not top with feta and store like this.

Enjoy!

Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: