Sauteed shrimp and veggies over wild rice

This recipe is great for a light meal that gives you protein, whole grains, lots of veggies, heart healthy fat and tons of flavor. You may vary the type of rice that you use although in my experience the wild rice gives it a rich, nutty flavor that complements in the shrimp. However you prefer, enjoy!

Prepare the rice as specified on the package. Make enough for 4 servings.

24 raw shell on shrimp

2 cloves of garlic

2 tbsp of olive oil

1 C grape tomatos

1/2 bag of fresh spinach leaves

1 can of artichoke hearts (quartered)

small bunch of fresh basil leaves

1/2 tsp of sea salt

Fresh black pepper to taste

Begin by heating 1 tbsp of olive oil in a pan over medium heat, then add the peeled shrimp. Toss the shrimp with a little sea salt and black pepper, moving consistently while cooking. Once shrimp is cooked remove from the pan and heat remaining olive oil. Add minced garlic cloves and allow to saute slightly, then add artichokes, shrimp, grape tomato, spinach and basil. Turn the heat off and let the greens wilt.  Toss and serve over steamed wild rice.

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