Dinner, Lunch/Dinner, Recipes 0 comments

Barbecue Shrimp, Summer Veggies, Herbed Garlic Rice

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Made this baby for dinner last night, and then had leftovers for lunch today. Nothing better than that. Also, currently on a shrimp kick now. All I need for awhile. This meal came together so quickly! 30 minutes tops and it was super satisfying! Hope you enjoy!

Barbecue Shrimp:

-1 lb peeled & deveined shrimp

-1 tbsp butter

-1 tbsp (give or take) of Primal Palate’s barbecue seasoning (we love & use their seasonings all the time!

Directions:

Pat dry shrimp with paper towels. Season with barbecue seasoning in a medium bowl. Heat a skillet with butter. Sear the shrimp on both sides for about 3 min until bright pink!

Roasted Summer Veggies:

-1 head of cauliflower

-1 broccoli crown

-1 zucchini

-1 squash

-1 red onion

-1/2 package grape tomatoes

-olive oil

-garlic powder

-sea salt & pepper

Directions:

Chop all veggies to your liking. Season with olive oil, garlic powder, sea salt, and black pepper. Roast on a sheet pan (or two) at 400 degrees for 30 min & shake halfway.

Herbed Garlic Rice:
-1 cup white jasmine rice

-2 cups water

-1 tbsp butter (or ghee or oil)

-1tsp dried parsley

-1 tsp garlic powder

-1/2 tsp sea salt

-1/2 tsp black pepper

Directions:

Pour all ingredients to a pot. Bring to a boil. Once boiling, cover and simmer for 15 minutes. Remove for heat and let steam for 5-10 more minutes before opening lid. Then fluff with a fork!

 

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