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
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.