Wednesday, July 28, 2010

Shrimp, Peas and Rice

Shrimp, Peas and Rice Krista Kooks

When I saw the title of this recipe, I was highly unsure of why this dish would yummy to eat.  It’s not that any of 3 taste bad, but I wasn’t sure why they would all be together in one dish.

Well, I’m officially wrong because this was the best thing we have eaten in a while that was extremely easy to make!  What we loved about it even more was that it makes a great 'take-to-work’ dish for lunches.  Make this for your family tonight, and I promise you’ll be asking why you didn’t double the recipe for leftovers.  Best part is, it’s rather healthy!

Source: Gina's Weight Watcher Recipes
Servings: 4


1 lb shrimp, peeled and deveined

1 cup uncooked long grain rice

2 cups fat free chicken broth

1/2 cup frozen peas

1 tablespoon light butter spread (I used Smart Balance light)

2 tsp plus 1 tbsp olive oil

2 tbsp grated Pecorino Romano cheese

1 tbsp chopped parsley

salt and fresh pepper


In a medium size heavy pan melt butter spread. Add rice and saute about a minute. Add chicken broth and peas and bring to a boil. When all liquid is absorbed reduce heat to low and cover. Cook on low for about 15 minutes, until rice is cooked through.

In a large skillet, heat 2 tsp olive oil over medium heat. Season shrimp with salt and pepper and add to hot pan. Cook about 2-3 minutes, until shrimp is cooked through. Remove shrimp from pan and set aside.

Add 1 tbsp olive oil to the skillet and add rice. Add grated cheese, shrimp, and parsley and saute another minute, mixing well.

Shrimp, Peas and Rice Krista Kooks 3

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