TINY Kitchen Creamy Italian Shrimp and Rice

This yummy dish is perfect for a cold night. It's quick, easy, (relatively) healthy and not only provides leftovers for the next day (or two), but it's one of those meals that tastes even better the day after you make it. I swear. Bonus points: it's all made in one pan, which means less time washing dishes and more time with family. Or a great episode of Real Housewives. Judgment free zone.

Cheers,

Tessa

INGREDIENTS

1 can diced tomatoes with basil, oregano and garlic (Italian seasoned)

1 can garbanzo beans, drained

1 lb jumbo shrimp, peeled and deveined

1 tbs coconut oil

1 tbs minced garlic

2 tsp oregano

2 tsp basil

1 cup cottage cheese

1 cup grated parmesan cheese

2 cups rice, uncooked

2 cups chicken broth

salt and pepper to taste

DIRECTIONS

• Add coconut oil to a large pan, heat over medium heat

• Once oil is hot, add garlic and cook until aromatic

• Add shrimp to pan and cook until opaque

• Add tomatoes and garbanzo beans, stir and cook everything together

• Add oregano, basil, salt and pepper

• Stir in cheeses

• Add chicken broth, stir all ingredients together and bring mixture to a boil

• Add rice, cover, turn heat to low and cook 5-10 minutes or until rice is fluffy

• Remove pan from heat and let stand 10 minutes, keeping it covered. Mixture thickens as it stands.

• Salt and pepper to taste (I recommend serving with cracked black pepper on top)

#shrimp