Shrimp and Zucchini Rice Bowl

Heat 1 tablespoon oil in a large skillet over medium-low heat. Add green onions and 1/8 teaspoon salt. Cover and cook until green onions are tender, stirring occasionally, about 3 minutes; add a tablespoon of water during cooking if green onions start to brown. Add rice to skillet; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Divide rice mixture evenly among 4 bowls.

Increase heat to medium-high and add remaining 1 tablespoon oil to skillet. Add zucchini and remaining 1/8 teaspoon salt; saute 3 minutes or until zucchini starts to soften. Add garlic and shrimp; cook 4 minutes or until shrimp are done. Divide mixture evenly among bowls.

Add chicken stock, lemon juice, and mustard to skillet, scraping pan to loosen browned bits; cook 3 minutes or until sauce slightly thickens. Remove from heat, and stir in butter and tarragon. Drizzle sauce evenly over bowls. Sprinkle with goat cheese. Garnish with additional tarragon, if desired.