Recipe created by Jenn's Food Journey, inspired by Chris at Nibble Me This
3 Tablespoons pomegranate balsamic vinegar
2 Tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1 teaspoon dried parsley
16 large frozen shrimp, thawed, tails removed
10 mini sweet peppers (or 2 regular size sweet peppers), chopped
3/4 cup uncooked rice
2 Tablespoons sour cream
salt and pepper, to taste
Mix together the vinegar, oil, garlic, red pepper flakes, and parsley. Pour 2 Tablespoons of the mixture over the shrimp and toss to coat. Cover and place in refrigerator for 1 hour.
Meanwhile, cook rice according to package directions. Five minutes before the rice is ready, add the sweet peppers to the pot and cover. Let it sit for 5-8 minutes. Remove lid and allow to cool for 10 minutes.
Preheat oven to 375 degree F. Spray a baking dish with non-stick cooking spray and set aside. Add the sour cream to the rice and stir to combine. Season with salt and pepper to taste. Pour into prepared baking dish and top with shrimp. Place in oven and bake for 10 minutes or until everything is heated through. (you could totally add cheese in this to make it melty and cheesy!!) Remove from oven and serve immediately. Enjoy!