Rosemary Shrimp and Salad Rice Bowl
  • 1 lb. medium shrimp
  • 4 oz. salmon cubed
  • 2 cups broccoli
  • 1 cup cauliflower
  • 1 cup carrots
  • 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 sauté 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. Sauté until al dente, then add in rice, shrimp and salmon. Stir until combined. Continue to cook for 5 minutes.

Serve with fresh tomatoes