Ingredients
>
1 (17 oz) carton tomato basil soup
>
2 cups instant rice
>
1 (12 oz) jar quartered artichoke hearts
>
2 medium zucchini
>
1/2 (8 oz) pkg fresh mozzarella
>
2 tbsp olive oil
>
1 (12 oz) pkg raw peeled shrimp, thawed
>
1/4 cup pesto
>
1/2 (0.75 oz) pkg basil
Steps
1
Bring the tomato bisque to a boil, add the rice, and reduce to a simmer. Cook on low heat for 5 min. Turn off heat and leave covered.
2
Meanwhile, drain the artichokes and set in a bowl. Quarter the zucchini lengthwise and cut into 1-inch pieces. Dice the mozzarella. Heat oil in a skillet over medium-high heat and sauté the zucchini until slightly golden, about 3 min. Add the artichoke hearts, shrimp, and pesto. Stir-fry this mixture just until shrimp are pink and perfectly cooked through.
3
Meanwhile, thinly slice the basil. Stir half of the basil and the mozzarella into the rice. Add vegetable-shrimp mixture to the rice and season with salt (in moderation) and pepper to taste. Garnish with remaining basil.
