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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 622 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 cup basmati rice
  • 2 crowns broccoli
  • 16 fl oz chicken or vegetable broth
  • 2 (4 oz) pkgs crumbled feta cheese
  • 4 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 lemon
  • 1 ½ lb raw peeled shrimp, fresh or frozen
  • 2 medium zucchini squash
  • black pepper
  • butter, unsalted
  • Italian seasoning
  • onion powder
  • salt

Instructions

  1. Preheat oven to 400°F.
  2. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat.
    • 1 cup basmati rice
    • 16 fl oz (2 cups) chicken or vegetable broth
  3. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
  4. Meanwhile, wash and dry the fresh produce.
    • 2 crowns broccoli
    • 2 medium zucchini squash
    • 1 small bunch Italian (flat-leaf) parsley
    • 1 lemon
  5. If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    • 1 ½ lb raw peeled shrimp, fresh or frozen
  6. Separate broccoli into bite-sized florets and cut stems into smaller pieces. Transfer to a large baking sheet pan.
  7. Trim and halve zucchini lengthwise, then slice crosswise into thin half rounds. Add to the baking sheet with the broccoli.
  8. Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the baking sheet, reserving a small amount for garnish.
  9. Juice lemon over the veggies.
  10. Peel and mince garlic. Add to the baking sheet along with shrimp and spices; toss to combine.
    • 4 cloves garlic
    • 1 tsp salt
    • 1 tsp Italian seasoning
    • ½ tsp onion powder
    • ¼ tsp black pepper
  11. Cut butter into small pieces. Sprinkle feta over the shrimp and veggies; dot with butter.
    • ¼ cup butter, unsalted
    • 2 (4 oz) pkgs crumbled feta cheese
  12. Place baking sheet in the oven and bake until veggies are tender and shrimp is cooked through, about 20 minutes. Remove from oven.
  13. To serve, divide rice, shrimp, and veggies between plates. Top with reserved parsley and enjoy!

Nutrition per Serving

Calories
622
Fat
27g
Net Carbs
50g
Protein
41g

Cookware

  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • oven mitts
  • small saucepan
  • stirring spoon