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Broccoli and Shrimp with Brown Rice, and Scarborough Faire Vegetables
Broccoli and Shrimp with Brown Rice
1 lb shrimp, peeled
1 lb broccoli florets
1 medium onion, chopped
5 cloves garlic, crushed
2 sprigs thyme (abt 1 tsp)
1 sprig rosemary leaves (abt 1 tsp)
1 tsp fresh grated ginger
½ tsp tarragon
½ tsp Chef’s Shake
2 Tbsp butter
1 tsp lemon juice
Salt and Pepper
Melt butter in a large deep frying pan. When melted, add thyme, rosemary, tarragon, garlic, ginger, and chef’s shake; sauté until sizzling. Add shrimp, onion, and broccoli; stir while cooking, and add lemon juice. Cook approximately 2 minutes or until shrimp are cooked thoroughly. Add salt and pepper to taste. Serve over brown rice.
Scarborough Faire Vegetables
1 medium potato, peeled and sliced
1 medium carrot, peeled and sliced
1 medium yellow squash, peeled and sliced
1 medium zucchini
2 green onions, chopped
10-15 medium-large mushrooms, sliced
2 sprigs parsley leaves (abt 1 tsp)
1 large leaf sage, shredded
1 sprig rosemary leaves (abt 1 tsp)
2 sprigs thyme leaves (abt 1 tsp)
5 cloves garlic, crushed
½ tsp Chef’s Shake
2 Tbsp olive oil
Salt and Pepper
Heat olive oil in a large deep frying pan. Addparsley, sage, rosemary, thyme, garlic, chef’s shake; sauté until sizzling. Add potato, carrot, squash, zucchini, onions, and mushrooms, stir. Cover and let cook over medium heat; stir and turn vegetables frequently. Cook about 20 minutes or until vegetables are tender. Salt and pepper to taste.
Buon appetito!
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