Rice and Green Peas with Shrimp Butter

Photo: David Prince; Styling: Leslie Siegel

Serve with roasted fish, or use as a bed for broiled shrimp skewers.

Yield: 6 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Fat: 4.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.2g
  • Carbohydrate: 24.5g
  • Fiber: 1.5g
  • Cholesterol: 11mg
  • Iron: 1.3mg
  • Sodium: 238mg
  • Calcium: 17mg

Ingredients

  • Cooking spray
  • 1/4 cup minced shallots
  • 1/4 cup diced carrot
  • 3/4 cup uncooked long-grain rice
  • 1 1/2 cups hot water
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1 cup frozen green peas, thawed
  • 2 tablespoons Shrimp Butter, cut into small pieces

Preparation

  1. 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.
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