Shrimp Salsa Verde with Yellow Rice

Servings:
Shrimp Salsa Verde with Yellow Rice 4.50/5 (4 votes)

This just might be the easiest, tastiest dish of the week. Just be sure to start the rice first. The shrimp and yellow squash cook in a flash. And the whole thing melds together perfectly with your favorite store bought salsa verde. I like Herdez brand, but there are many to choose from. You could also use a red salsa. Or, make your own.

Yellow Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 2 tablespoons butter
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced or pressed
  • 1 teaspoon ground turmeric
  • 1 cup jasmine rice
  • 2 cups chicken stock
  • 1 teaspoon kosher salt
  • 1 bay leaf

DIRECTIONS

  1. Saute onion in butter over medium high heat until tender.
  2. Add garlic and saute another minute.
  3. Add remaining ingredients, bring to a boil, reduce to simmer, cover, and let cook for 20 minutes.
  4. Remove lid, discard bay leaf, fluff, and serve.

Nutritional Information

Serving Size 105g Calories 153 Fat 4 Sat Fat 2 Sodium 417 Carbs 24 Sugars 0 Fiber 0 Protein 3.

Shrimp Salsa Verde

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 2 tablespoons olive oil
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced or pressed
  • 1 pound shrimp (medium), peeled and deveined
  • 1 pound yellow squash, sliced into half moons
  • kosher salt and pepper, to taste
  • 2 cups Salsa Verde
  • 1/4 cup cilantro, chopped

DIRECTIONS

  1. Heat olive oil in a large skillet over medium high heat. When it begins to shimmer, add onion and cook until translucent and tender.
  2. Add garlic and cook another minute or two, being careful not to brown.
  3. Stir in shrimp and yellow squash. You may need a bit more oil.
  4. Season well with kosher salt and pepper.
  5. Let cook until shrimp is pink and opaque - about 4 minutes.
  6. Stir in salsa verde and let simmer for minute or two.
  7. Garnish with cilantro.

Nutritional Information

Per Serving: Calories 251 Fat 9 Sat Fat 1 Sodium 978 Carbs 12 Sugars 4 Fiber 2 Protein 29.

NOTES

KID NOTE: I served the shrimp and squash separated and without salsa.

VEGETARIAN TIP: Skip the shrimp and add zuchhini, grape tomatoes, and mushrooms.

GLUTEN MODIFICATIONS: Gluten free as written.

2 Comments

  1. Brandy says:

    My picky eater loved the shrimp! I liked the balance between the spice in the shrimp and the mellow yellow rice. Yum!

  2. Leigh says:

    Loved this meal. Easy and delicious.

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