Ingredients 2 cups chicken broth 2 cups uncooked instant rice 1 pound uncooked medium shrimp, peeled and deveined 1/2 cup chopped green onions
3 tablespoons lemon juice 1/4 teaspoon pepper 1/2 cup grated Parmesan cheese 2 tablespoons minced fresh parsley
Directions Heat the broth in a small saucepan until it boils. Add the rice, cover, and turn off the heat. Give it a five-minute rest.
In the meantime, sauté the shrimp and onions in butter and oil in a large cast-iron skillet or other heavy skillet over medium heat until the shrimp become pink, about 4–5 minutes. Cook the garlic for one additional minute. Add pepper and lemon juice and stir.
Stir cheese and parsley into rice; serve with shrimp.
Facts about Nutrition 438 calories, 17g fat (7g saturated fat), 191mg cholesterol, 908mg sodium, 43g carb (2g carbohydrates, 1g fiber), and 27g protein are found in one cup of shrimp and 3/4 cup of rice.