Fast Food Friday – White Wine Shrimp and Vegetables Over Rice

Here is a super delicious, sort of healthy, fast dish for any day of the week. And when I say “fast”, I mean that the entire dish can be done in the time it takes to make the rice. Easy, right?

White Wine Shrimp and Vegetables Over Rice

1 cup uncooked rice
2 cups water (filtered if your water quality is poor)
1 bell pepper, cut into strips
¼ onion, cut into strips
1 small zucchini, cut into chunks
10-15 fresh green beans, destemmed and cut in half
10-12 thin asparagus spears, cut in half
8 oz. mushrooms, halved or quartered, depending on size
1 pound raw shrimp, peeled and deveined
2 cloves garlic, minced
2 ounces white wine
½ stick (1/4 cup) butter
2 tablespoons oil

In a saucepan over high heat, combine rice and water and bring to a boil, stirring occasionally. Once boiling, reduce heat to low, stir one more time, cover with lid and let cook, without lifting lid for about 18 minutes. Remove from heat, and stir with a fork.

While your rice is cooking, preheat oil in a large skillet to medium-high heat. Place vegetables in skillet, sprinkle with a little salt and pepper and cook 2-3 minutes, stirring occasionally. Add in shrimp and, sprinkle with a little more salt and pepper and cook for another 2-3 minutes, stirring occasionally or until shrimp begin to turn pink. Stir in wine, garlic and butter. Cook until butter is melted and mixture bubbles. Remove from heat. Serve over rice.