Tuscan Herbed Shrimp with Brown Rice

Sauteed shrimp and vegetables, including broccoli and carrots, served with brown rice.

I made up this recipe after buying a bottle of The Olive Tap's Tuscan Herb Olive Oil at one of Rick's cooking classes at Someone's in the Kitchen. Delicious!

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Ingredients:

1 pound shelled and tailed medium shrimp, rinse and pat dry
1-3 T. The Olive Tap's Tuscan Herb Olive Oil. This is also amazing with our seasonal, Holiday Herb Olive Oil
Kosher salt and freshly ground pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
1 small zucchini, diced
Prepared Brown Rice

Directions:

Sprinkle the shrimp with salt and pepper and drizzle with 1 T. Tuscan Herb Olive Oil, set aside. Prepare brown rice according to the package instructions.

Meanwhile, in a large sauté pan, heat 1 to 2 T. Tuscan Herb Olive Oil until hot but not smoking. Sauté 1 medium onion, chopped, until almost tender. Add 2 garlic cloves, minced, and continue to cook until the garlic is fragrant and the onion begins to caramelize slightly, 3 to 5 minutes. Move the onion and garlic to the sides of the pan and add a bit more oil to the pan, if needed; then add 1 small zucchini, diced small, to the center of the pan and sauté until just al dente, about 3 minutes. Move the zucchini to the sides of the pan and add the shrimp in an even layer. Cook, turning as they become opaque, just until the shrimp are done, 3 to 5 minutes.
Stir the mixture to combine the shrimp and vegetables. Check for seasoning. Serve over the rice.

Note:
If you don't have zucchini, substitute diced bell pepper or diced yellow squash—or frozen baby peas, in a pinch. If you want a creamy variation, crumble in some goat or feta cheese for the last minute of cooking.