Looking for the perfect weeknight meal that comes together in less than 30 minutes? Well it couldn't get much easier than this. This shrimp and rice bowl makes the perfect dish for any busy night, especially now during Lent, this is a filling dish perfect for any Friday night.
Recipe yields 4 servings
1 1/2 lbs large cleaned shrimp, tails off
1 cup long grain white rice
1 tbsp extra virgin olive oil
2 cups marinara sauce (I cheated and bought canned sauce - a sweet sauce like Vincent's goes really well with this dish)
In a medium sauce pan, bring rice, oil and 2 cups of water to a boil.
Once boiling, lower heat to a simmer and cover. Cook for 20 minutes or until most of the water is gone. Fluff up with a fork.
Remove from pot and move to a serving bowl. Set aside and reserve.
While the rice is cooking, bring a second pot of water to a boil. Add shrimp and cook for 3-4 minutes. Shrimp will go from grayish in color to white and pink when they are ready.
Drain shrimp and add to the bowl with the rice.
Top the rice with the shrimp and then coat with marinara sauce. Stir well to evenly distribute sauce.
Serve and enjoy!
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