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Lunch recipe · from the recipe book

Garlicky Shrimp Tomato Rice with Zucchini and Basil

Juicy garlic shrimp nestle into tender brown rice simmered in fresh tomato and cracked black pepper, finished with zucchini, lemon and fragrant basil.

Garlicky Shrimp Tomato Rice with Zucchini and Basil

Ingredients

  • 1 lb450 gShrimp
  • 1½ cups280 gLong-grain brown rice, dryrinsed
  • 3½ medium450 gTomatoesgrated on a box grater, skins discarded
  • 2 tbsp30 gTomato paste
  • 1½ medium300 gZucchinidiced
  • 1 medium110 gYellow onionfinely chopped
  • 6 cloves18 gGarlicminced
  • 2½ cups600 gWater
  • 2 tbsp27 gOlive oildivided
  • 1¼ tsp3 gBlack pepperdivided
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp5 gSaltdivided
  • 2 tbsp30 gLemon juice
  • ⅔ cup leaves15 gFresh basiltorn

Steps

  1. Prepare first: rinse the brown rice, grate the tomato, chop the onion, mince the garlic, dice the zucchini and tear the basil.
  2. Toss the shrimp with half the garlic, one third of the black pepper and a pinch of the salt; refrigerate while the rice cooks.
  3. Heat two thirds of the olive oil in a Dutch oven over medium heat. Add the onion and cook 5 minutes until soft.
  4. Add the remaining half of the garlic, the red pepper flakes and the tomato paste; stir 1 minute until the paste darkens.
  5. Add the grated tomato and cook 4 minutes until slightly thickened.
  6. Stir in the brown rice, the water, another third of the black pepper and the remaining salt. Bring to a boil, cover, reduce heat to low and simmer 35 minutes.
  7. Scatter the zucchini over the rice, then lay the seasoned shrimp on top. Drizzle with the remaining olive oil, cover and cook 8 to 10 minutes until the shrimp are pink and opaque and the rice is tender.
  8. Turn off the heat, drizzle with the lemon juice, sprinkle with the remaining black pepper and the basil, and rest covered 5 minutes before serving.

Contains: Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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