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Lemon Shrimp with Parmesan Rice

Lemon Shrimp with Parmesan Rice
“I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples in Gulf Coast cuisine," says Amie Overby, now of Reno, Nevada. "This dish is an easy, long-time family favorite that's ready in minutes.”
4 ServingsPrep/Total Time: 20 min.

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 skillet, cook shrimp and onions in butter and
  • oil over medium heat for 4-5 minutes. Add garlic and cook 1 minute
  • longer or until garlic is tender and shrimp turn pink. Stir in lemon
  • juice and pepper.
  • Stir cheese and parsley into rice; serve with shrimp. Yield: 4
  • servings.
© Taste of Home 2013

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Lemon Shrimp with Parmesan Rice (continued)

Nutrition Facts: 1 cup shrimp mixture with 1 cup rice equals 438 calories, 17 g fat (7 g saturated fat), 191 mg cholesterol, 908 mg sodium, 43 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013