376 Calorie Shrimp Bowl

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email


2-4/6 count shrimp, peeled and deveined (keep tail on the shrimp while cooking so it doesn't curl up)
1/2 cup cooked wild and brown rice
2 cups steamed broccoli and carrots
1 cup baby Bella mushrooms, sliced
1 TBS. lemon juice
4 TBS, extra virgin olive oil
Zeis Spice:
1/4 tsp. garlic powder (great for your blood cells)
1/4 tsp. lemon pepper (perfect for your digestive system)
1/4 tsp. cayenne pepper (increses your metabolism and gets rid of the impurities in your body)


Cook rice according to package directions and set aside. In a large skillet over medium-high heat, saute maushrooms in 2 TBS. of extra virgin olive oil. When mushrooms are done, add to cooked rice and stir to incorporate. In the same pan, saute shrimp in 2 TBS. of extra virgin olive oil and spices. Cook for 3 to 5 minutes, turning often, Add lemon juice 2 minutes into cooking. Spoon mushroom rice and veggies onto a plate. Top with shrimp and serve.

Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability 80723492 - kxii.com/a?a=80723492
Gray Television, Inc.