Shrimp and Zucchini Bake

Shrimp and Zucchini Bake

Ingredients:
½ package of tail off pre-cooked frozen shrimp
3 yellow zucchinis diced
1 container of grape tomatoes sliced
1 onion diced
The juice from 2 lemons
1 – 2 cups of jasmine, brown or wild rice depending on how many you are serving
Olive oil, sea salt / Real Salt to taste
Kitchen Items Required:
9 × 13 Glass Baking Dish
Knife
Cutting Board
Rice Cooker
Other Options to Consider: Instead of shrimp you can substitute scallops for this recipe.
Salad Option to Consider: The cabbage salad on goes really well with this dish.
Steps:
1. Get all ingredients and kitchen items required on the counter.
2. Pre-heat oven to 350 degrees.
3. Begin by making the rice – add rice to rice cooker pot, rinse thoroughly with water.
Once rinsed and drained add double the amount of water that you have rice (use 9.5
alkaline water if you have a water machine). Measure the amount of water by putting
your finger in the rice and filling the water to the point on your finger that is double
what the rice is. Turn rice on the “Steam setting” and let cook. It will cook on its own
and it will stop on its own when it is done.
4. Chop onion and add to baking dish.
5. Clean and chop zucchini and add to baking dish.
6. Clean and chop grape tomatoes and add to baking dish.
7. Add frozen shrimp to baking dish.
8. Squeeze the juice of the two lemons over the diced vegetables and shrimp.
9. Drizzle olive oil over all the vegetables and shrimp.
10. Add sea salt / Real salt to taste.
11. Cover with tin foil and put in oven, bake for 40 minutes – stirring half-way through.
12. When done, add the vegetable and shrimp mixture on top of rice and enjoy.
13. Cleanup consists of rice cooker pot and glass baking dish.
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