Shrimp and Rice Bowls with Lemon and Tarragon

Shrimp and Rice Bowls with Lemon and Tarragon

Shrimp and Rice Bowls are perfect for an easy and tasty weeknight meal. Vegetables, wild rice, shrimp and black eyed peas are coated in a creamy tarragon and lemon dressing.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings to 6 servings

Calories 321kcal

Author Slow The Cook Down

Ingredients

½ cup uncooked rice I used a long grain and wild rice mix (100g)

For the shrimp

7 ounces thawed and uncooked shrimp (200g)
1 tablespoon olive oil
2 garlic cloves
zest of 2 lemons
2 tablespoon fresh chopped tarragon
pinch of salt and pepper

To make the dish

½ large onion finely chopped
2 cloves of garlic finely chopped
1 red bell pepper finely chopped
1 can canned black eyed beans drained and rinsed (330g / 11.6oz)
2 handfuls baby spinach leaves
5 tablespoon sour cream
2 tablespoon fresh chopped tarragon
Juice of 2 lemons
salt and pepper to taste

Instructions

Cook the rice according to instructions on the pack. Drain and set aside
While you are waiting for the rice to cook, put the shrimp into a bowl and add the marinade ingredients and combine well. Cover and put in the fridge until ready to use. Finely chop the onion, garlic and bell pepper.
Grab the pot you used to cook the rice and put it on a medium heat on the hob and add the oil. Once hot, add the onion, garlic and pepper and cook for a few minutes until softened.
Add the beans and cooked rice and mix well. Cook for a few minutes so everything is warmed through. Then, stir in the spinach leaves.
Add in the sour cream, tarragon, lemon juice and salt and pepper. Mix well.
Add in the marinated shrimp and cook until the shrimp turn pink - around 5 minutes. Serve immediately.

Notes

Don't scrimp on the shrimp!! Where possible, buy local and fresh, don't get the cheap stuff!
If you plan on batch cooking, you can pan fry the marinated shrimp separately and add to the bowls.
I prefer a long grain rice for this dish and a mixture of white and wild rice as it adds texture, but you can use whatever you prefer.
Use a low or non fat sour cream if you wish to reduce the calories further.
Nutritional value based on 1 of 4 servings

Nutrition