"You get healthy grains, lean protein and good-for-you vegetables in every bite, but in a more flavorful way than you'd expect," says the television host and founder of the Beautiful Body blog.
Nicole Young's Shrimp Paella Burgers with Blistered Tomatoes
2 1/2 Tbsp. olive oil, divided
1/4 cup chopped orange or yellow bell pepper (from 1 pepper
1/4 cup chopped yellow onion (from 1 onion)
1/4 cup cooked brown rice
2 Tbsp. drained and rinsed capers
2 Tbsp. petite green peas, thawed
1 lb. large raw shrimp, peeled and deveined
1 1/4 tsp. kosher salt
1 tsp. black pepper
1 tsp. dried parsley flakes
1 tsp. smoked paprika
1/2 tsp. chipotle chile powder
1 cup halved cherry tomatoes
6 whole-wheat buns, toasted
Mayonnaise, for serving (optional)
1. Heat 1 1/2 teaspoons of the oil in a large nonstick or cast-iron skillet over medium. Add bell pepper and oinion; cook, stirring often, until crisp-tender, 3 to 5 minutes. Add rice, capers and peas; cook, stirring often, until heated through, about 2 minutes. Remove from heat and let cool. Wipe out skillet.
2. Pulse shrimp in a food processor until chopped (should have a slightly chunky texture), about 6 pulses. Transfer shrimp to a large bowl, and stir in rice mixture, salt, pepper, parsley, paprika and chipotle powder; gently mix with hands to combine, being careful not to overowork mixture. Divide into 6 equal portions, and form into patties. Place on baking sheet lined with parchment paper, and chill about 30 minutes.
3. Meanwhile, preheat oven to 450°. Toss tomatoes with 1 tablespoon of the olive oil in a medium-size bowl. Transfer to a small rimmed baking sheet lined with parchment paper. Bake in oven until charred and blistered, 16 to 18 minutes. Remove from oven; set aside.
4. Heat remaining 1 tablespoon olive oil in skillet over medium high. Add chilled patties to hot skillet; cook, carefully flipping once, until cooked through and lightly seared on each side, 10 to 12 minutes. Do not touch or disturb shrimp patties while cooking. place patties on buns; top with blitered tomateos and a dollop of mayonnaise, if desired.
Quick tip! To quickly thaw frozen shrimp, seal them in a plastic ziptop bag — squeezing out as much air as possible — and submerge the bag in a large bowl of cold water for about 20 minutes.
Active time: 45 minutes
Total time: 55 minutes