A quick nutritious meal with shrimp and spinach.
Makes 2 servings. Preparation time ~25 minutes.
Ingredients
| 1 1/2 cups | water |
| 3/4 cup | long grain rice |
| 1/2 tsp | salt |
| 1 tsp | olive oil |
| 1 Tbsp | canola oil |
| 1/2 cup | carrots, cut into short, thin sticks |
| 1 medium | zucchini, cut in half lengthwise then sliced |
| 1 | red bell pepper, chopped |
| 1/4 cup | water |
| 2 Tbsp | flour |
| 1 tsp | lemon pepper |
| 1/2 tsp | garlic powder |
| 1 tsp | powdered ginger |
| 3 | green onions, chopped |
| 8 oz | shrimp |
| 4 ounces | baby spinach leaves |
Directions
- Bring 1 and 1/2 cups water to boil. Stir in salt, olive oil and rice. Cover and simmer for 20 minutes.
- Heat large frying pan then add canola oil.
- Saute carrots and zucchini for five minutes before adding red pepper.
- Stir flour into 1/4 cup of water until smooth. Then stir in lemon pepper, garlic powder, and powdered ginger.
- When vegetables are soft stir in shrimp.
- When shrimp begins to become opaque stir in sauce.
- Add spinach and cover for 2 minutes, then fold wilted spinach into vegetables.
- Serve promptly over rice.