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Recipe Summary

prep:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan melt 1/2 tablespoon butter over medium heat. Add rice and 1 teaspoon garlic; cook and stir 1 minute. Add stock, 1/2 cup water, and 1/4 teaspoon salt, and bring to a boil. Cover; reduce heat and simmer 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in peas and lemon zest.

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  • Melt 1 tablespoon butter in a medium skillet over medium heat. Add remaining garlic and cook 30 seconds. Add shrimp and 1/4 teaspoon salt and cook until opaque, 5 minutes. Stir in 1 tablespoon lemon juice and 1/2 tablespoon butter. Cook 1 minute more and serve with pilaf.

Nutrition Facts

346 calories; total fat 7g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 198mg; sodium 554mg; potassium 397mg; carbohydrates 43g; fiber 2g; sugar 3g; protein 28g; trans fatty acidg; vitamin a 1104IU; vitamin c 10mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 89mcg; vitamin b12mcg; calcium 94mg; iron 3mg.

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