4 servings (serving size: 1/2 cup rice mixture, about 1 cup shrimp mixture, and 1 lemon wedge)
Becky Luigart-Stayner; Cindy Manning Barr
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
3 tablespoons sliced almonds, toasted
1/2 teaspoon salt, divided
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon black pepper
2 tablespoons olive oil, divided
1 poblano chile, seeded and chopped
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice (about 2 lemons)
4 lemon wedges
How to Make It
Cook rice according to package directions, omitting salt and fat. Stir in the almonds and 1/4 teaspoon salt. Keep rice mixture warm.
While rice cooks, heat a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add 1 1/2 teaspoons oil to pan. Add poblano; cook 3 minutes or until lightly browned, stirring frequently. Reduce heat to medium. Add shrimp; cook 4 minutes or until shrimp are done. Remove from heat.
Combine 1 1/2 tablespoons of oil, cilantro, and lemon juice, stirring with a whisk. Add cilantro mixture to shrimp mixture; toss to coat. Divide rice evenly among 4 plates; top with shrimp mixture. Serve with lemon wedges.
This is a very good recipe when you are in the mood for shrimp. It is tasty and quick to cook. It would actually make a good scampi recipe served with pasta! I used about about 1 Tbsp dried cilantro and mixed it with the oil and lemon juice early so it could dehydrate before adding to the shrimp, very tasty. I do not recommend serving it with arborio rice, which is all I had on hand tonight, brown rice would have been better.