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Rice and Green Peas with Shrimp Butter

Photo: David Prince; Styling: Leslie Siegel
Yield 6 servings (serving size: about 2/3 cup)
Serve with roasted fish, or use as a bed for broiled shrimp skewers.

Ingredients

Nutrition Information

  • calories 150
  • fat 4.5 g
  • satfat 2.7 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 3.2 g
  • carbohydrate 24.5 g
  • fiber 1.5 g
  • cholesterol 11 mg
  • iron 1.3 mg
  • sodium 238 mg
  • calcium 17 mg

How to Make It

  1. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots to pan; sauté for 1 minute or until tender. Add carrot; sauté 1 minute. Stir in rice; sauté 2 minutes. Add 1 1/2 cups hot water, thyme, and salt; bring to a boil. Cover, reduce heat, and simmer for 23 minutes or until rice is tender and liquid is absorbed. Remove from heat; stir in peas and Shrimp Butter. Let stand for 5 minutes or until peas are thoroughly heated and Shrimp Butter melts.