NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

0.5 cup cooked brown rice

0.5 cup green bell pepper

0.5 cup yellow onion

0.5 cup celery

0.25 cup tomato puree

1 tsp extra virgin olive oil

1 tsp smoked paprika

0.5 tsp dried oregano

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 cup low-sodium vegetable broth

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.

• 2

  Add the diced onion, green bell pepper, and celery, sautéing for 5-7 minutes until the vegetables are softened and translucent.

• 3

  Stir in the minced garlic, smoked paprika, dried oregano, cayenne pepper, sea salt, and black pepper, toasting the spices for 1 minute until fragrant.

• 4

  Pour in the tomato puree and vegetable broth, stirring to scrape up any browned bits from the bottom of the pan.

• 5

  Add the raw shrimp to the skillet in a single layer, cooking for 2-3 minutes per side until pink, firm, and fully opaque.

• 6

  Fold in the cooked brown rice, stirring gently to coat every grain in the smoky sauce, and heat through for 2 minutes before serving.