Last night I wasn’t really sure what to make for dinner, so as I scoured my kitchen this is what I came up with. I try to use brown rice for most of my rice dishes mainly because of it’s health properties. For this recipe I also think it tastes better due to the hearty, nutty flavor it adds to the dish. I de-seeded the tomatoes to keep this dish from becoming too mushy. An easy way to take the seeds out is to cut the tomato in half and use a small spoon and scoop out the insides (see photos below). A lot of fresh chopped parsley and a glass of rosé wine (or one of my favorites Radler) make it the perfect summer dish to eat Al Fresco!
2 tbsp. Olive Oil, then more for drizzling
1 cup Brown Rice
1 Shallot, diced
2 cloves Garlic, diced
5-6 Cherry Tomatoes, de-seeded and diced
6 large Shrimp
half bunch of Parsley, chopped
Salt and Pepper
Cook brown rice according to package instructions or follow the helpful instructions from the kitchn.
Heat pan to medium-high heat and add olive oil, then shallots and garlic. After about 2 minutes, add shrimp and cook for about 4-5 minutes. Mix in diced tomatoes and parsley (reserve some for the end) and sauté for about a minute. Add salt and pepper to taste. Then add cooked rice and mix. Top with more parsley and drizzle of olive oil.
Total Time: 30-40 minutes