This shrimp dish was something I threw together one night and my family loved it. It’s really easy, healthy, and tasty!
Ingredients
- 1 cup brown rice
- 1 2/3 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
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 551 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat8g | 39% |
Cholesterol282mg | 94% |
Sodium322mg | 14% |
Total Carbohydrate40g | 15% |
Dietary Fiber2g | 6% |
Total Sugars1g | |
Protein39g | |
Vitamin C12mg | 62% |
Calcium121mg | 9% |
Iron5mg | 30% |
Potassium504mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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