Tomato Miso Butter Shrimp Bowls | Natalie Cooks

Ingredients

• 2 cups white or brown rice
• 2 tbsp olive oil, divided
• 1 lb peeled and deveined shrimp (fresh or thawed from frozen)
• 1 tsp kosher salt, divided
• 4 cups finely chopped veggies*
• 2 cloves garlic, smashed, chopped, or thinly sliced
• 1/4 cup tomato paste
• 1/4-1/2 tsp red pepper flakes (optional)
• 1 cup water
• 2 tbsp mellow white miso paste
• 2 tbsp butter
• Chopped cilantro, for topping
• Chopped toasted almonds, for topping
• Lemon wedges, for topping