My Shrimp and Rice Skillet for One |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Prep time includes time to cook rice. Alternately use pre-cooked or quick cook rice. It's hard cooking for one...sometimes harder than cooking for a crowd. So I keep coming up with recipes that I can use for myself and hopefully they can help some other solo people out there. However, that being said, this recipe can be easily doubled or whatever you wish. Ingredients:
1/4 cup brown rice, uncooked |
1 g chicken bouillon cube |
1 small tomato, seeded and diced |
1 mushroom |
2 tablespoons onions, minced |
2 tablespoons worcestershire sauce |
3 ounces baby shrimp, precooked |
2 teaspoons sage |
1 pinch salt |
1 teaspoon hot sauce |
Directions:
1. Cook rice according to directions, adding the bouillon cube to the water. (40-50 minutes).
2. Meanwhile, chop mushroom and add to onion in a small container. Pour Worcestershire sauce on top of them and let stand for a few minutes, or for as long as you need to cook the rice.
3. Heat small skillet, spray with non-stick spray and add the onion/mushroom mixture. Stir in tomatoes and the remaining spices. Cook until most of the liquid has evaporated, then add the shrimp.
4. Drain rice and stir into the skillet mixture. Continue to stir fry until the liquid has evaporated.
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