Becky Luigart-Stayner; Cindy Manning Barr
4 servings (serving size: 1/2 cup rice mixture, about 1 cup shrimp mixture, and 1 lemon wedge)

Savor the mild taste of poblano chiles, now available in most grocery stores. They're best in the summer and early fall.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat. Stir in the almonds and 1/4 teaspoon salt. Keep rice mixture warm.

Step 2

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.

Step 3

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.

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Ratings & Reviews

Tabey1's Review

October 19, 2011
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.

mtngoddess's Review

April 27, 2010
This was a very tasty and easy recipe, but it took me a long time to devein the shrimp...allow yourself more time then what the recipe states. This recipe looks fancy enough to serve guests.