2 months ago

MJOW Cookbook Final


SHRIMP AND BROWN RICE SALAD inspiration As health professionals we tend to work long hours and late shifts therefore we are always looking for recipes that are easy to prepare. This is an incredibly easy recipe that can be made in the mornings so when we get home late after work it is ready to be eaten and just needs to be dished up. It is also not too heavy and therefore works well as an appetizer and is also a healthier if you need to have a late dinner as is sometimes the case. prep time 17 cook time 10 minutes 5-10 minutes things you need 2 Cups Brown Rice (cooked) 1 tsp Butter 1 Courgette/Marrow (chopped, medium) To Taste Lemon Juice 2 Tbsp Tomato Paste Bowlful Fresh Salad Greens serves 4 people 1 tsp Garlic (chopped) 250 grams Shrimp (cleaned) 1 Handful Basil Leaves (torn) 3 tsp Olive Oil 2 tsp Basil Pesto By RehabRecipes Leigh Bayo and Martin Verheij

O Vegetarian O Gluten Free O Spicy O Contains Nuts directions 1 Place the garlic and butter in frying pan on medium heat. Once hot add the shrimps and fry them until lightly brown and cooked through. Once cooked set them aside to cool. 2 Chop the courgette into small pieces and fry in a frying pan on medium heat until soft. Once cooked set aside to cool. 3 Add tomato paste and basil pesto to the already cooked brown rice and mix through thoroughly. 4 Add the shrimp and courgette to the rice and mix through. 5 Arrange a mix of salad leaves on each plate and drizzle with the olive oil and lemon juice 6 Spoon the rice salad on top of the salad leaves 7 Add some extra olive oil and lemon juice if desired 8 Serve cold or at room temperature as desired. notes 18

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