 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Inspired by the bright flavors of Spain, this dish calls for whole lemon slices to be sauté]ed with the shrimp, resulting in a bold citrus punch. Serve with a small bowl of green olives and a crisp salad for a quick weeknight dinner. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag brown rice |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 1/2 pounds peeled and deveined large shrimp (about 32) |
1 1/2 tablespoons olive oil |
1/4 teaspoon crushed red pepper |
3 large garlic cloves, sliced |
1 bay leaf |
1/2 cup dry white wine |
4 (1/4-inch-thick) lemon slices |
2 tablespoons chopped fresh parsley |
1 tablespoon butter |
lemon wedges (optional) |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.
|
|