8 Minute Meals: Greek shrimp and rice bowls

Good Morning CT at Nine

(WTNH) — Chef Julie Hartigan makes a Greek shrimp and rice dish that you can enjoy hot or cold!

Recipe: Greek Shrimp & Rice Bowls

● One of the keys to sticking with a healthy eating resolution is to plan ahead to cook more meals at home.

● Her filling and flavorful Greek Shrimp & Rice Bowls are the perfect solution! They’re wonderful to make-ahead “meal prep style” for at-work lunches and are also an easy-speedy weeknight supper.

● Equally delicious chilled or warm – plus pantry staples seriously slash prep time.

Prepping Tips & Talking Points:

● To make this even lower calorie and lower in carbs just swap in 2 cups of cauliflower rice for the brown rice.

● If your store doesn’t sell cauliflower rice you can easily make your own by grating a head of cauliflower or pulsing florets in a food processor.

● Always keep a bag of pre-cooked frozen shrimp on hand. Just run under cool water for a few minutes to defrost and they’re ready to enjoy!

Ingredients

Bowls

● 1 8.5 oz precooked brown rice pouch, cooked according to package instructions

● 2 cups chopped baby spinach

● 2 cups chopped baby spinach

● 1 cup halved grape tomatoes

● 1 cup sliced roasted peppers

● 1 cup quartered artichoke hearts

● 1 cup canned chickpeas

● Optional Garnishes: crumbled feta, sliced kalamata olives, sliced scallion, fresh dill

So-Simple Vinaigrette (or in a pinch just use bottled!)

● 1 TB Dijon mustard

● 4 tsp red wine vinegar

● 4 tsp warm water

● 2 TB olive oil

● ¼ tsp dried oregano

● salt and pepper to taste

Cooking Process/Finished Product:

● Line up 4 medium bowls or storage containers.

● Evenly divide ingredients across all 4 bowls in even piles.

● Whisk together vinaigrette ingredients and drizzle evenly over the top.

● Sprinkle with optional garnishes.

Cook Time: 8 minutes

Yields 4 Bowls

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