My son's favorite food is shrimp, so I'm always looking for quick and simple ways to make it. In this recipe, sometimes I use garlic salt instead of minced garlic cloves and salt. —Julie Trani, Chesapeake, Virginia
- 1 cup instant brown rice
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 3 tablespoons reduced-fat butter
- 2 tablespoons olive oil
- 1 package (6 ounces) fresh baby spinach
- Cook rice according to package directions. Meanwhile, in a large skillet, cook the shrimp, garlic and salt in butter and oil for 1 minute. Add spinach. Cover and cook until shrimp turn pink and spinach is wilted. Stir in rice. Yield: 4 servings.
Originally published as Garlic Shrimp and Rice in Healthy Cooking December/January 2013, p77
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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