Tom's Tuscan Herbed Shrimp with Brown Rice

Tom's Tuscan Herbed Shrimp with Brown Rice

Ingredients

• 1 pound shelled and tailed medium shrimp
• kosher salt to taste
• freshly ground black pepper to taste
• 2 Tablespoons Celia's Classic Tuscan Herb Dipping Oil OR Tuscan Herb EVOO
• 3 Cups Brown Rice (cooked to directions)
• 1 small zucchini
• 2 garlic cloves
• 1 medium onion

Directions

1. Rinse 1 pound shelled and tailed medium shrimp and pat dry. Place in a bowl.
2. Sprinkle the shrimp with kosher salt and freshly ground black pepper and drizzle with Celia's Tuscan Herb oil.
4. Prepare brown rice according to the package instructions. Meanwhile, in a large sauté pan, heat 3 to 4 tablespoons Celia's Tuscan Herb Roasted Garlic until hot but not smoking. Sauté 1 medium onion, chopped, until almost tender. Add 2 garlic cloves, minced, and continue to cook until the garlic is fragrant and the onion begins to caramelize slightly, 3 to 5 minutes. Move the onion and garlic to the sides of the pan and add a bit more Tuscan Herb vinaigrette to the pan, if needed; then add 1 small zucchini, diced small, to the center of the pan and sauté until just al dente, about 3 minutes. Move the zucchini to the sides of the pan and add the shrimp in an even layer. Cook, turning as they become opaque, just until the shrimp are done, 3 to 5 minutes.
5. Stir the mixture to combine the shrimp and vegetables. Check for seasoning. Serve over the rice.