Garlic rice**Click the link (up above or down below) for the recipe
Marinade:
2tbspolive oil
1tbspfresh lemon juice
2small cloves of garlic, minced
½tsppaprika
½tsporegano
Pinch of crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste
Other Ingredients:
½lbraw shrimp, peeled & deveined
½zucchini, diced
A handful of grape tomatoes
¼yellow onion, diced
¼red bell pepper, cut into bite-sized pieces
For Serving:
2tbspfeta cheese
1tbspfresh parsley, chopped
Fresh dill sprigs
Lemon wedges
Instructions
Make the garlic rice. Click the link for the recipe instructions.
Meanwhile, make the marinade by combining the olive oil, lemon juice, garlic, paprika, oregano, crushed red pepper flakes, sea salt, and fresh cracked pepper in a small dish; whisk until well combined.
Place the shrimp in one bowl and drizzle half of the well-whisked marinade on top; toss to evenly coat. Marinate for 5-10 minutes.
Place the zucchini & tomatoes on one side of a large plate. Place the onion & bell pepper on the other side of the plate. Drizzle the remaining well-whisked marinade over both portions of veggies. Toss to coat keeping them separated. Marinate for 5-10 minutes.
Heat a nonstick skillet over medium-high heat. Once hot, add the onions & bell pepper and cook, stirring occasionally, for 2 minutes.
Add the zucchini & tomatoes and cook, stirring occasionally, for 2-3 minutes. Remove the veggies to a clean dish. Cover loosely with a tin foil tent.
Return the skillet to the stovetop over medium-high heat. Once hot, add the drained shrimp and cook for 1-2 minutes per side, or until opaque, depending on their size.
Spoon rice into individual bowls then top with the shrimp & vegetables. Sprinkle feta cheese, fresh parsley, and fresh dill on top. Serve immediately with lots of lemon wedges on the side. Enjoy.