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Transport yourself to a cafe in Athens or on Santorini! A bed of brown rice is blended with tomatoes, feta, garlic, lemon zest, and herbs then topped with shrimp and basil. A delightfully light and fresh tasting meal with a Mediterranean flair. Leftovers are great served chilled the next day. Gluten-Free. (pan, oven)
Hands on time: 0 minutes
Cooking time: 20-30 minutes
Defrost in refrigerator (recommended) or cook from frozen.
Preheat oven to 425F. Remove lid and cover with foil, pulling it over edges to seal. Place pan on a cookie sheet for support.
From thawed: Bake for 20-25 minutes (round pan, 2-3 servings) or 25-30 minutes (rectangle pan, 4-6 servings).
From frozen: Bake for 40-45 minutes.
Carefully remove foil as steam will be released. You will want to make sure the shrimp are cooked through (145F) and the rice is heated through in the center. Suggested side: Greek salad.
Per serving: Cal. 250, Fat 4g, Sat. Fat 2g, Chol. 170mg, Sodium 734, Carb. 33g, Fiber 3g, Sugar 3g, Protein 31g.