Lemony Shrimp over Brown Rice recipe

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Ingredients

1 cup brown rice
1 ⅔ cups water
3 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, minced
½ cup white wine
2 tablespoons fresh lemon juice
1 ½ pounds medium shrimp - peeled and deveined
¼ cup chopped fresh flat-leaf parsley
½ teaspoon cornstarch

Nutrition Info

550.6 calories
carbohydrate: 40.2 g
cholesterol: 281.7 mg
fat: 23 g
fiber: 1.8 g
protein: 38.5 g
saturatedFat: 7.7 g
servingSize: -
sodium: 322.4 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.

  2. Melt the butter with the olive oil in a skillet over medium heat, cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice, reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

Recipe Yield

4 servings

Recipe Note

This shrimp dish was something I threw together one night and my family loved it. It's really easy, healthy, and tasty!

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