Try this fridge clean out Shrimp + Rice for a quick, weeknight meal!
ONE POT SHRIMP + RICE
(2) portions Fish Fixe Shrimp (10-12 large shrimp
Thaw (2) portions of Fish Fixe Shrimp, dry thoroughly and season with 1 tbsp of olive oil, zest of 1 lemon, 1/2 tsp each of salt, dill weed and paprika. In a medium sized bowl, combine 1/2 orange or red bell pepper, 1 cup of asparagus trimmed and chopped into 1-2 inch pieces, 1/2 cup frozen peas, 2 tbsp olive oil, 1 tbsp minced garlic, 1/2 tsp crushed red pepper, 1 tsp salt, 1 tsp oregano and the juice of 1 lemon. In a heavy bottomed pot with lid, bring 2 tbsp of olive oil to medium high heat. Stir in 1/4 cup chopped onion, 1/2 tsp salt and 1 cup of basmati (or other long grain) rice. Add in 2 cups of vegetable broth and bring to boil for 5 minutes then reduce to simmer and place the lid on the pot. Cook for another 10 minutes or until most of the liquid is absorbed by the rice. Stir in the vegetable mixture and the shrimp. Place the lid back on the pot and cook until the shrimp is cooked through and the vegetables are al dente about 10 minutes. Remove from heat and finish with chopped parsley and feta.
Feel free to sub any veggies that will not leak too much water while cooking - small broccoli florets, corn, shelled edamame or chopped green beans!