Easy for Entertaining
Shrimp Pilau
Broccoli with Pecans
Ingredients
- 6 slices nitrate-free bacon
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups brown rice
- 1 (32-oz) carton low-sodium chicken broth
- 1 (28-oz) can BPA-free organic diced tomatoes
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp crushed red pepper
- 1½ lb unpeeled, large raw shrimp, peeled and deveined
- ¼ cup chopped fresh parsley
Instructions
- Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, and drain on paper towel, reserving drippings in pot. Crumble bacon.
- Cook onion and garlic in hot drippings 4 minutes or until tender; add rice. Cook 2 minutes or until rice is toasted; stir in broth, tomatoes, lemon zest, lemon juice, salt, and pepper.
- Bring to a boil; cover, reduce heat, and simmer 35 minutes or until liquid is almost absorbed. Add shrimp and bacon; cook 5 minutes or until liquid is absorbed and shrimp turn pink.
- Fluff rice with a fork; sprinkle with parsley before serving.
Side Dish Ingredients
- 2 lb broccoli, cut into spears
- 2 Tbsp olive oil
- 1 clove garlic, minced
- ¼ cup chopped pecans
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 450°F. Place broccoli on a rimmed baking sheet; toss with oil and garlic.
- Bake 8 to 10 minutes or until broccoli is browned; sprinkle with nuts and salt. Bake 2 minutes longer or until nuts are toasted.
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