This light and refreshing weeknight meal is sure to please your seafaring crew! It goes together in a heartbeat and has all the flavor, but far fewer calories, of the butter soaked version you get in a restaurant. You save time buying your shrimp already peeled and deveined. I added some sugar snap peas for color and health points. Frozen sweet peas would also do in a pinch.
1 1/2 cups white or brown rice, uncooked
1 1-2 lb bag medium, frozen, uncooked, peeled and deveined shrimp (bonus if the tails are removed)
3 tbs butter
juice of 1 medium or large lemon
4 cloves garlic, minced
1 1/2 cups fresh sugar snap peas
2 tbs fresh mint (or flat leaf parsley), finely chopped
salt and pepper to taste
Cook your rice according to package directions. While your rice cooks, heat a large skillet over medium-high heat and melt your butter. Add garlic at once, and stir frequently so that it won’t burn,, but begins to turn a nice golden color. Add your shrimp (still frozen) and let it come to a little simmer, and the shrimp begin to turn pink and are no longer frozen together. Add the lemon juice and sugar snap peas and cook about 5-7 minutes until the peas are a bit soft but still vibrant green and the shrimp is no longer translucent. Don’t overcook the shrimp or the peas or you lose all that fresh flavor! Remove from heat and stir in the chopped mint. Season with salt and pepper at the table. Serve immediately over the rice, and don’t forget all that juice in the pan! That’s where the flavor is. A handful of fresh strawberries on the side really complimented this meal! Yummmmm!!
Serves about 4-5 depending on the amount of shrimp you use. We had a 1.4 lb bag and this meal fed one hungry dad, one dieting mom, and 4 small children (no leftovers).