Lemony Shrimp And Parmesan Rice
This is an easy recipe that takes very little time to prepare, it makes a great weekday dinner….
If using previously frozen then thawed shrimp make certain to thaw completely, gently hand-squeeze out excess moisture then pat dry using paper towels before using the shrimp for this recipe, you may need to adjust the lemon juice to taste
Servings 4
Ingredients:
3 cups chicken broth
4 tablespoons butter, divided
1 tablespoon olive oil
3 cups uncooked instant rice (such as Minute Rice)
1 pound uncooked medium shrimp, peeled and deveined
1 to 2 green onions, chopped
2 large garlic cloves, minced (garlic lovers can use more)
pinch cayenne pepper, optional
3 tablespoons fresh lemon juice (can use a little more)
salt and fresh ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese
2 tablespoons fresh chopped parsley
Instructions:————————————–
For the rice; in a saucepan bring the chicken broth and 1 tablespoon butter to a boil; stir in rice cover and remove from heat, then allow to stand for 5-8 minutes.
Meanwhile in a large skillet heat 3 tablespoons of butter and 1 tablespoon olive oil over medium-high heat; add in shrimp, green onions, garlic and cayenne pepper; stir for about 5-6 minutes or until the shrimp turns pink.
Remove from heat then mix in the lemon juice, salt and black pepper.
Stir in 1/2 cup Parmesan cheese into the rice, then serve with the shrimp.
Related posts:
- Kitten’s Baked Lemon-Parmesan Shrimp
Kitten’s Lemony Chicken Soup With Rice
Easy and Quick Lemon Shrimp With Angel Hair Pasta
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