Rosemary Shrimp and Salad Rice Bowl

  • 1 lb medium shrimp
  • 4 oz salmon cubed
  • 2 cups broccoli
  • 1 cup cauliflower
  • 2 cups brown rice
  • 4 tbsp extra virgin olive oil
  • 4 tbsp Amazing Rosemary Butter
  • 1 tsp of kosher salt
  • 2 cups of water
  • 1 cup fresh diced tomatoes

Steps:  Bring water to boil, add salt and rice. Cook until done. Set aside. Heat saute pan on high (wok is perfect pan to use). Add 2 tbsp of extra virgin olive oil and 2 tbsp of Amazing Rosemary Butter. Combine until melted. Add shrimp and salmon. Cook for 2-3 minutes. Remove from pan and set aside. Add remainder of Amazing Rosemary Butter and extra virgin olive oil to pan. Heat on medium high. Add broccoli and cauliflower. Saute until al dente, then add in rice, shrimp and salmon. Stir until combined. Continue to cook for 5 minutes.

Serve with fresh tomatoes