My favorite recipes to make are those that are semi-homemade saving me steps…thus precious time! This recipe features rice and edamame that are microwaved and then sauteed with vegetables. While I worked on “garnish”, my husband grilled the shrimp. We each took about 10 minutes allowing us to have dinner on the table in 15 minutes. This recipe makes about 3 to 4 servings depending on your appetite.
For rice mixture:
1 packet of brown rice with kale packet (I get these from Costco)
1 packet of edamame (they are sold with multiple packets or you can use about 1/2 to 1 cup from a larger packet)
2 cups chopped and stemmed kale
Juice of one Meyer lemon
1/4 cup chicken broth
Garlic powder to taste
Salt to taste
Pepper to taste
1 pound peeled and deveined shrimp
Olive oil to coat
Preheat grill to medium heat.
Toss shrimp with 2 tablespoons Old Bay, 1 teaspoon garlic powder and a dash of pepper and salt; cook shrimp in wire basket for 3 minutes once grill is heated; shake up and then cook for 3 minutes more until shrimp is no longer transparent and pink.
For rice, cook the rice and edamame according to instructions while you preheat oil over medium heat. Once oil is heated, add kale and saute adding lemon juice and chicken broth. Once kale is cooked, mix in rice and edamame.
You can serve the shrimp over the rice or have the rice as a side to the shrimp.
Here’s the finished dish. It’s quite delicious.