in the kitchen: lemon shrimp with rice

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during the week, it’s really had for me to muster the energy (or time) to whip up a really complicated dinner. when i saw this recipe, i knew it was perfect for a fast, yet tasty, weeknight meal. as we were eating, i stated i’d make it for the next three nights, it’s that good. everything came together in about 30 minutes, from start to finish. the original recipe can be found, here, but i made it my own by adding peas (because i forgot to cook the cauliflower and i can’t have dinner without a vegetable) and feta at the end.

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lemon shrimp with rice

1 cup long-grain white rice
1 cup dry white wine, such as Sauvignon Blanc (i used some leftover boxed* pinot grigio)
1 tablespoon olive oil
3 garlic cloves, sliced
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined
1 lemon, cut into 8 wedges and seeded
2 tablespoons chopped fresh parsley
feta and peas to stir in at end (optional)

In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.
Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.
Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

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* yes, we drink boxed wine. don’t knock it until you try it. when you don’t have access to really great, reasonably priced wine, these are great and last for several weeks.

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