I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples of Gulf Coast cuisine. This easy shrimp and rice dish is a longtime family favorite that's ready in minutes. —Amie Overby, Reno, Nevada
Lemon Shrimp with Parmesan Rice
Lemon Shrimp with Parmesan Rice
Prep Time
10 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 2 cups chicken broth
- 2 cups uncooked instant rice
- 1 pound uncooked medium shrimp, peeled and deveined
- 1/2 cup chopped green onions
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 3 tablespoons lemon juice
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Directions
- In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes.
- Meanwhile, in a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper.
- Stir cheese and parsley into rice; serve with shrimp.
Nutrition Facts
1 cup shrimp with 3/4 cup rice: 438 calories, 17g fat (7g saturated fat), 191mg cholesterol, 908mg sodium, 43g carbohydrate (2g sugars, 1g fiber), 27g protein.
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