Lemon Shrimp with Parmesan Rice
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
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
Reviews
Excellent!
Very good! Fast, simple and delicious! I make this with regular rice. Joyce Moynihan, Volunteer Field Editor.
This was fabulous! This Parmesan rice was a great accompaniment to the dish. I added lemon zest and a small amount of garlic to the rice during cooking.
I made only the rice. Good
A wonderful break after all of the holiday food! This was delicious and everyone really liked it! I did use one and a half pounds of shrimp in mine and think next time I make it I will add some zuchinni noodles! Great recipe!
quick and easy... I added some corn and peas for color.... excellent...
This was really good, didn't have minute rice so I made it with regular rice and my Parmesan was the packaged refrigerator mix of Parmesan and Romano. I will definitely make this again!
Good recipe next time I will use regular rice though as I think it is worth the extra time.
So delicious yet light and healthy to boot!
Recipe looked so good had to try, even though I had to make multiple substitutions: jasmine rice, subbed red onion, no lemon juice, no parsley, subbed celery and artichoke hearts. Served with sourdough bread. Turned out great, but can't wait to try the original recipe!