SHRIMP AND ZUCCHINI RICE BOWL

Shrimp and Zucchini Rice Bowl image

Provided by Uncle Ben's

Time 25m

Yield 4

Number Of Ingredients 14

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2 tablespoons olive oil, divided
2 cups sliced green onions
¼ teaspoon salt, divided
2 (8.8 ounce) packages UNCLE BEN'S® READY RICE® Whole Grain Brown Rice
2 ½ cups sliced zucchini
3 cloves garlic, minced
1 pound peeled and deveined large shrimp
½ cup unsalted chicken stock
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
2 ounces goat cheese, crumbled
1 tablespoon Tarragon leaves for garnish

Steps:

Heat 1 tablespoon oil in a large skillet over medium-low heat. Add green onions and 1/8 teaspoon salt. Cover and cook until green onions are tender, stirring occasionally, about 3 minutes; add a tablespoon of water during cooking if green onions start to brown. Add rice to skillet; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Divide rice mixture evenly among 4 bowls.
Increase heat to medium-high and add remaining 1 tablespoon oil to skillet. Add zucchini and remaining 1/8 teaspoon salt; saute 3 minutes or until zucchini starts to soften. Add garlic and shrimp; cook 4 minutes or until shrimp are done. Divide mixture evenly among bowls.
Add chicken stock, lemon juice, and mustard to skillet, scraping pan to loosen browned bits; cook 3 minutes or until sauce slightly thickens. Remove from heat, and stir in butter and tarragon. Drizzle sauce evenly over bowls. Sprinkle with goat cheese. Garnish with additional tarragon, if desired.