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Tips & Recipes — #Shrimp
Rosemary Shrimp and Salad Rice Bowl
Posted by DEBORAH CLEMONS
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...
Rosemary Shrimp and Salad Rice Bowl
Posted by DEBORAH CLEMONS