lemon shrimp with parmesan rice

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lemon shrimp with parmesan rice

Pork

Lemon Shrimp with Parmesan Rice

I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples of Gulf Coast cuisine. This easy shrimp and rice dish is a longtime family favorite that's ready in minutes.

Ingredients

2 cups chicken broth
2 cups uncooked instant rice
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup chopped green onions
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons minced garlic
3 tablespoons lemon juice
1/4 teaspoon pepper
1/2 cup grated parmesan cheese
2 tablespoons minced fresh parsley

Directions

In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes.
Meanwhile, in a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper.
Stir cheese and parsley into rice; serve with shrimp.