Saturday, July 17, 2010
Lemon Shrimp with Parmesan Rice
Living with a vegetarian can be hard at times as I don't get to eat a lot of meat- unless I want to make two separate meals. I had been craving a seafood dish for awhile, and came across this recipe in my file box. I clipped it out of a magazine and don't remember which one, but it is delicious! It's very fast, and full of flavor. Lemon adds a great tang to the shrimp- after this meal, I'm hoping to find more recipes that incorporate lemon.
2 cups chicken broth
2 cups uncooked instant rice
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup chopped green onions
2 teaspoons minced garlic
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons lemon juice
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1.) In a small saucepan, bring the broth to a boil. Stir in the rice; cover and remove from the heat. Let stand for 5 minutes.
2.) Meanwhile, in a large skillet, cook the shrimp, onions, and garlic in butter and oil over medium heat for 5-6 minutes or until the shrimp turn pink. Stir in the lemon juice and pepper.
3.) Stir the Parmesan cheese and parsley into the rice; serve with shrimp.
Yield: 4 servings