Lemon Garlic Shrimp With Rice Recipe

About this recipe

A delightful pescatarian dinner featuring succulent shrimp sautéed with garlic, mushrooms, and tomatoes, finished with a zesty lemon touch and served over fluffy rice.

Ingredients

• 200G Picard - Breaded Shrimp
• - Cooks & Co Sliced Mushrooms
• 3 X 400G Garofalo Chopped Italian Tomatoes
• - Sunita Lemon Juice Organic
• 50G Picard Chopped Flat Parsley
• - Forest Whole Foods Organic White Quinoa
• - Ktc Vegetable Oil
• - Tata Salt
• 1 Kg Heera Black Pepper Coarse 1kg

Instructions

1. 1. Heat 2 tablespoons of oil in a 12-inch skillet over medium heat. Add 1 1/2 pounds of shrimp and cook, stirring often, for about 3 minutes until the shrimp turn pink. Remove the shrimp and set aside.
2. 2. In the same skillet, add 1 tablespoon of oil. Add 1 pound of sliced mushrooms and cook until tender, about 3 minutes.
3. 3. Stir in 3 chopped tomatoes, 2 tablespoons of lemon juice, 1 teaspoon of salt, and a pinch of pepper. Cook for another 3 minutes, allowing the flavors to meld.
4. 4. Return the cooked shrimp to the skillet and stir to combine. Heat through for about 2 minutes.
5. 5. Sprinkle 2 tablespoons of chopped parsley over the dish for a fresh finish.
6. 6. Serve the shrimp and vegetable mixture over 3 cups of cooked quinoa for a complete meal.