Spicy Sauteed Shrimp with Rice
A complete meal for any night of the week.
- Cook rice according to package instructions. Season to taste with salt and pepper. Stir in lemon zest, set aside.
- Season shrimp with salt, pepper and crushed red pepper, to taste.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini. Sauté until vegetables are tender, about 5 minutes. Add garlic and pasta sauce, bring mixture to a simmer.
- Add shrimp. Cook, stirring frequently, until no pink remains, about 5 minutes. Break apart goat cheese and stir into mixture until incorporated. Season to taste with salt and pepper. Serve with brown rice.
Recipe courtesy of Chef Kates,
ALDI Test Kitchen
2 cups Fit & Active Instant Brown Rice
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
1 lemon, zested
16 ounces Sea Queen Jumbo Easy Peel Raw Shrimp, thawed and peeled
Stonemill Essentials Crushed Red Pepper, to taste
2 tablespoons Carlini Vegetable Oil
1 onion, finely chopped
1 red bell pepper, finely chopped
1 zucchini, sliced in half lengthwise and cut into ½-inch thick half moons
2 teaspoons Stonemill Essentials Minced Garlic
12 ounces Priano Chunky Marinara Pasta Sauce
4 ounces Specially Selected Plain Goat Cheese Log