Friday, September 4, 2009

Lemon Pepper Shrimp

This recipe is a modified version of a recipe found in Cooking Light from March of 2009. This dish is definitely a new favorite in my book! I hope you enjoy!

  • I cup of uncooked rice (any kind)
  • 2 tbsp chopped fresh parsley
  • salt
  • stick butter
  • 1 1/2 lbs of peeled and deveined shrimp (jumbo or regular)
  • 2 tsps minced garlic
  • 2 tbsps lemon juice (fresh or bottled)
  • pepper

Bring 2 cups of water to a boil and add rice. Reduce heat to medium-low and cover tightly for 10-15 minutes or until rice has absorbed all the water. Stir in parsley and 1/4 tsp salt; cover and keep warm. While rice is cooking, melt 1 tbsp butter in large skillet over medium-high heat. Sprinkle shrimp with 1/4 tsp salt. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to a medium sized bowl. Melt 1 tsp butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to bowl. Melt 1 tbsp butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done. Spoon shrimp on top of rice.

As a side dish, saute 1 lb of trimmed asparagus in 2 tbsp of olive oil 4 minutes. Sprinkle with salt and pepper. Enjoy!

Nutrition info: Calories 403, Fat 10.4 g, Protein 40.1 g, Carb 34.7 g, Fiber 1.7 g, Chol 276 mg, Iron 4.3 mg, Sodium 549 mg, Calcium 97 mg.

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