Lemon Shrimp On Rice

By Paul Briand

One way or the other, I planned to do a shrimp recipe for this week.

And I had two in mind: This Lemon Shrimp On Rice, which came as part of a coupon book from the supermarket where I food shop; and a Puff Pastry-Wrapped Jumbo Shrimp recipe that I found cruising the web.

My wife Jane preferred the pastry-wrapped shrimp -- with its garlic and herb spread and bacon and buttery puff pastry.

I decided on the lemon shrimp for the simple reason of getting on on the scale Monday morning and not liking what I saw.

This is pretty simple and low fat, and I adapted it here from the original.

I’m sure I’ll get to the puff pastry shrimp recipe soon.

Ingredients

1 cup of your favorite rice (enough to make for four servings)

1 cup of low-sodium chicken broth

1 ¼ cup water

1 tablespoon butter (or olive oil)

2 cloves minced garlic

Red pepper flakes to taste (1/8 to ¼ teaspoon)

1 teaspoon lemon zest

1 pound prepared cooked shrimp (the larger the better)

1 lemon, sliced

1 tablespoon fresh cilantro

Directions

1. Make sure the prepared shrimp is fully thawed, at room temperature and dry;

2. Cook the rice according to normal instructions, but bringing the cup of broth and the cup and a quarter of water to a boil;

3. Add the butter, garlic, red pepper and lemon zest, stir;

4. Add the rice, stir, cover and turn the heat to low;

5. Simmer rice the normal cooking time until done;

6. Stir in the shrimp and lemon slices;

7. Cover, remove from heat and let sit for three minutes;

8. Top mixture with cilantro and serve.

Click here for recipe card.