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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