Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Inspired by the bright flavors of Spain, this dish calls for whole lemon slices to be sauté]ed with the shrimp, resulting in a bold citrus punch. Serve with a small bowl of green olives and a crisp salad for a quick weeknight dinner.

Laura Zapalowski
Recipe by Cooking Light April 2008

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Read the full recipe after the video.

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Yield:
4 servings (serving size: about 8 shrimp, 1/2 cup rice, and 2 tablespoons sauce)
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Ingredients

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Directions

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  • Cook rice according to package directions, omitting salt and fat.

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  • Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.

Nutrition Facts

344 calories; calories from fat 29%; fat 11.4g; saturated fat 3.1g; mono fat 4.9g; poly fat 1.8g; protein 36.9g; carbohydrates 21.9g; fiber 1.5g; cholesterol 266mg; iron 4.8mg; sodium 581mg; calcium 99mg.
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