This 30-minute shrimp, peas, and rice dish is a popular family dinner. No need to carve, easy to prepare!
shrimp, peas, rice
Last week, I shared this shrimp, broccoli, and orzo dish. You can see more Lenten-friendly recipes here.
This shrimp and rice dish always brings back my childhood memories. My dad used to make this with white rice and lots of grated cheese at the end and it was almost like risotto, but not. I used butter, but this lighter version is equally delicious.
Tips and variations:
- Quick brown rice: I used converted brown rice to speed this up. It took about 25 minutes for the rice to cook. If so, follow the instructions on the package.
- White rice: If you prefer fluffy white rice, use long grain rice and follow the directions on the package.
- replace the peas For frozen peas and carrots, broccoli, and frozen chopped mixed vegetables.
- Shrimp Tips: All shrimp sold are previously frozen and thawed at the store, so whenever shrimp is on sale, buy a pound or two and ask for frozen shrimp. When weighing shrimp, peel them first. When peeled, 1-1/4 pounds usually makes 1 pound of peeled.
Shrimp and rice side dish
This is one meal, but if you want more veggies, serve with vegetables such as green beans or sautéed broccoli.
How to make shrimp and rice
Best shrimp recipe for dinner:
yield: Four serving
Serving size: 1 1/3 cup
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Melt the butter in a large heavy skillet over medium heat. Add rice and fry for 2-3 minutes.
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Add chicken broth and peas and bring to a boil. When the surface of the rice is scooped and the water is almost gone, cover it with a lid and reduce the heat to low.
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Cover and cook over low heat for 20 minutes until the rice is cooked through. Turn off the power and leave the lid on for 5 minutes.
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Meanwhile, in a second large skillet, heat 2 teaspoons of olive oil over medium heat until hot.
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Season the shrimp with salt and pepper and add to the hot pan. Cook until shrimp is opaque and fully cooked, about 2 to 3 minutes. Remove shrimp from pan and set aside.
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Add the remaining 2 teaspoons of olive oil to the skillet over high heat, add the cooked rice, shrimp, grated cheese, and parsley, and sauté for an additional 1-2 minutes until slightly crisp. Mix well.
Last step:
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Serving: 1 1/3 cup, calorie: 346 kcal, carbohydrates: 36 g, protein: 28.5 g, obesity: 8 g, saturated fat: 3 g, cholesterol: 156 mg, sodium: 1000 mg, fiber: 3 g, sugar: 1 g
