RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1321
| View Recipe |
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| Recipe Name: |
Lemon Garlic Shrimp with Parslied Rice |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.37
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
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Directions:
In a medium saucepan, bring the broth to a boil over medium-high heat. Add the rice, reduce the heat to low, cover and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
Meanwhile, in a large skillet, warm the oil with the butter over medium heat until the butter is melted. Add the scallions and garlic, and cook, stirring, until the scallions soften and begin to brown, about 3 minutes.
Add the shrimp and cook for 4 minutes. Stir in the lemon juice and pepper, and cook until the shrimp turn pink, about 4 minutes.
Stir the Parmesan and parsley into the cooked rice, and then transfer the rice to a serving platter. Spoon the shrimp mixture on top of the rice and serve, garnished with lemon slices, if desired. |
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| Nutrition per Serving: |
| Calories: |
552 |
Total Carbs: |
43.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
188.0 |
Fat: |
20.1 |
Protein: |
35.23 |
| Fiber: |
5.16 |
Sodium: |
23.31 |
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