Super quick and easy to make, this meal is delicious and good for you with loads of veggies and shrimp. You could have worked an hour or more to make it from scratch… but why would you?
Start to finish: 20 minutes
Hands on time: 10 minutes
2 tablespoons olive oil
1 bag frozen Heinen’s Spicy Basmati Rice with Edamame
8 ounces Seared Cauliflower with Turmeric, Ginger and Cumin from the To Go Case
12 ounces Garlic Grilled Shrimp from the To Go Case
1 tablespoon minced cilantro, optional
Heat a 12-inch skillet over medium heat and add the olive oil. When the oil shimmers add the frozen bag of rice. Cook, stirring occasionally until the rice and vegetables thaw and begin to warm up, about 5 minutes.
Meanwhile, cut the cauliflower into bite-sized pieces and stir them into the rice. Cook for 1 minute and stir in the shrimp, salt and pepper to taste.
Scoop the rice onto heated plates and garnish with the cilantro if desired.
In the glass: The rice and cauliflower are a little spicy, so go with a well-chilled Riesling from Trimbach.
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.