Mediterranean Mixed Grain & Shrimp Skillet

Mediterranean Mixed Grain Shrimp Skillet
  • Prep Time: 5 min.
  • Cook Time: 18 min.
  • Servings: 4

Busy weeknights call for speedy and simple meal solutions like this one-dish meal. Frozen, peeled shrimp are a great protein shortcut but you could toss in leftover cooked chicken or steak instead.

Mediterranean Mixed Grain & Shrimp Skillet

Mediterranean Mixed Grain Shrimp Skillet
  • Prep Time: 5 min.
  • Cook Time: 18 min.
  • Servings: 4

Busy weeknights call for speedy and simple meal solutions like this one-dish meal. Frozen, peeled shrimp are a great protein shortcut but you could toss in leftover cooked chicken or steak instead.

INGREDIENTS

  • 1 pkg (250 g) GEOVITA Wheat, Barley & Oat Blend
  • 1 tbsp (15 mL) olive oil
  • 1 each small onion and zucchini, chopped
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 tomato, diced
  • 1/2 cup (125 mL) diced roasted red peppers
  • 3 tbsp (45 mL) prepared basil or sun-dried tomato pesto, divided
  • 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
  • 20 large raw, peeled shrimp, thawed
  • Chopped fresh parsley and crumbled feta or goat cheese (optional)

DIRECTIONS

  1. Heat oil in a medium, nonstick skillet set over medium heat. Add onion, zucchini, salt and pepper; sauté for 5 minutes. Stir in tomato, roasted peppers and 2 tbsp (30 mL) pesto.
  2. Add broth and bring to a boil. Add Geovita blend, reduce heat to medium-low and stir.
  3. Cook, covered for 8 minutes. Toss shrimp with remaining pesto; stir into skillet. Cook, covered, for 5 minutes or until shrimp are pink and broth is absorbed. Garnish with parsley and cheese (if using).

Tip: For a meatless option, replace shrimp with 1 cup (250 mL) drained and rinsed chickpeas; add with Geovita blend and cook for 10 minutes or until broth is absorbed.

INGREDIENTS

  • 1 pkg (250 g) GEOVITA Wheat, Barley & Oat Blend
  • 1 tbsp (15 mL) olive oil
  • 1 each small onion and zucchini, chopped
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 tomato, diced
  • 1/2 cup (125 mL) diced roasted red peppers
  • 3 tbsp (45 mL) prepared basil or sun-dried tomato pesto, divided
  • 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
  • 20 large raw, peeled shrimp, thawed
  • Chopped fresh parsley and crumbled feta or goat cheese (optional)

DIRECTIONS

  1. Heat oil in a medium, nonstick skillet set over medium heat. Add onion, zucchini, salt and pepper; sauté for 5 minutes. Stir in tomato, roasted peppers and 2 tbsp (30 mL) pesto.
  2. Add broth and bring to a boil. Add Geovita blend, reduce heat to medium-low and stir.
  3. Cook, covered for 8 minutes. Toss shrimp with remaining pesto; stir into skillet. Cook, covered, for 5 minutes or until shrimp are pink and broth is absorbed. Garnish with parsley and cheese (if using).

Tip: For a meatless option, replace shrimp with 1 cup (250 mL) drained and rinsed chickpeas; add with Geovita blend and cook for 10 minutes or until broth is absorbed.

Per serving (1/4 recipe): 380 calories, 11 g fat, 2 g saturated fat, 80 mg cholesterol, 47 g carbohydrates, 7 g fibre, 3 g sugars, 20 g protein, 710 mg sodium.

Per serving (1/4 recipe): 380 calories, 11 g fat, 2 g saturated fat, 80 mg cholesterol, 47 g carbohydrates, 7 g fibre, 3 g sugars, 20 g protein, 710 mg sodium.