Shrimp and Zucchini Rice Bowl

Silky-soft green onions enliven whole-grain rice that serves as the base of a satisfying bowl of garlicky sauteed shrimp and zucchini with herbed lemon-Dijon sauce.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins

Ingredients

• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil, divided
• ¼ teaspoon salt, divided
• ½ cup unsalted chicken stock
• 2 ounces goat cheese, crumbled
• 2 cups sliced green onions
• 2 (8.8 ounce) packages UNCLE BEN'S® READY RICE® Whole Grain Brown Rice
• 2 ½ cups sliced zucchini
• 1 pound peeled and deveined large shrimp
• 1 tablespoon Tarragon leaves for garnish

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a large skillet over medium-low heat. Add green onions and 1/8 teaspoon salt. Cover and cook until green onions are tender, stirring occasionally, about 3 minutes; add a tablespoon of water during cooking if green onions start to brown. Add rice to skillet; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Divide rice mixture evenly among 4 bowls.

Step 2

Increase heat to medium-high and add remaining 1 tablespoon oil to skillet. Add zucchini and remaining 1/8 teaspoon salt; saute 3 minutes or until zucchini starts to soften. Add garlic and shrimp; cook 4 minutes or until shrimp are done. Divide mixture evenly among bowls.

Step 3

Add chicken stock, lemon juice, and mustard to skillet, scraping pan to loosen browned bits; cook 3 minutes or until sauce slightly thickens. Remove from heat, and stir in butter and tarragon. Drizzle sauce evenly over bowls. Sprinkle with goat cheese. Garnish with additional tarragon, if desired.