Pesto Shrimp Rice

When my husband and I were first married, we had a pasta dish we made on special occasions: month anniversaries (ah, The First Year…), Stay-in Date Nights, Valentine’s Day, Birthdays, Tuesdays.

It was simple and delicious.  And it always tasted better the next morning, especially when we snagged it right out of the fridge and took it back to bed in our studio apartment.  We ate it without shame and watched one of our 9 DVDs (ah, The First Year…)

I can’t have pasta now, but I still want that dish.  I can still taste the pesto, smell the pesto, CRAVE the pesto.  So I threw caution to the wind and made it anyway.  Minus the pasta and plus rice.

You’re Going To Need:
4 C. Instant Cooked Rice (White) (I use instant because I have children and a short attention span)
2 Cloves Garlic, Minced
1 Container Grape Tomatoes, halved
3/4 C. Pesto (I love the “Classico” brand)
Shrimp, Cooked and Deveined
Salt, to taste
Olive Oil

Heat Olive Oil in a large skillet.
Add minced garlic, stir constantly… cook until garlic is very fragrant. Don’t overcook! It’s so easy to burn it!
Add the halved grape tomatoes and stir constantly. Cook until tomatoes are nice and soft.
Add shrimp, again stirring constantly. Cook for at least 3 minutes -until shrimp is translucent. I usually cook it for 5-6 minutes.

Add pesto to cooked rice, fold in.

Add the pesto rice to the shrimp mixture. Fold in gently.

Make sure you save some to put in the fridge. You’re going to want those cold leftovers for breakfast.

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