This 30-Minute Shrimp, Peas, and Rice Dish is a family favorite dinner! It’s quick to cook and requires no cutting, easy preparation!!
Shrimp, Peas and Rice
Last week I shared this dish with shrimp, broccoli and orzo. For those of you observing Lent, I thought I’d share another quick 30 minute shrimp meal! You can see more Lenten recipes here.
This shrimp and rice dish always brings back memories of my childhood. My dad used to make it with white rice and lots of grated cheese at the end, almost like a risotto, but it’s not like that. My dad used a lot more butter to make it, but this lightened version is just as delicious. The brown rice cooks in the chicken broth giving it lots of flavor.
Tips and variations:
- Quick brown rice: I used converted brown rice to speed up the process, which took about 25 minutes to cook the rice. You can also make it quicker by cooking the brown rice faster, in which case follow the directions on the package.
- White Rice: If you prefer fluffy white rice, use long-grain rice and follow the package directions.
- Swap peas for frozen peas and carrots, broccoli or frozen chopped mixed vegetables.
- Shrimp tip: Whenever shrimp are on sale, buy a pound or two and ask them for frozen shrimp since all the shrimp sold have been previously frozen and thawed in the store, that way you can freeze them and only use them when you need them. Note: When weighing shrimp, peel them first. With the skin on, 1-1/4 pounds usually yields 1 pound peeled.
What to serve with shrimp and rice
This is an all-in-one meal, but if you want more veggies, serve it with a side vegetable like sauteed green beans or broccolini. A side salad would also be perfect.
How to prepare shrimp, peas and rice
Best Shrimp Recipes for Dinner:
Product: 4 portions
Portion: 1 1/3 cup
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In the large, heavy pan melt the butter over medium heat. Add the rice and fry for about 2-3 minutes.
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Add the chicken stock and peas and bring to the boil. When almost all the liquid has been absorbed, touching the top of the rice, cover and reduce the heat to low.
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Cook, covered, over low heat for 20 minutes, until the rice is cooked. Turn off and let rest covered for 5 minutes.
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Meanwhile, in second large panheat 2 teaspoons olive oil over medium heat until hot.
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Season the shrimp with salt and pepper and add to the hot skillet. Cook for about 2-3 minutes, until the shrimp are opaque and cooked through. Remove the shrimp from the pan and set aside.
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Add the remaining 2 teaspoons of olive oil to the pan over high heat and add the cooked rice, shrimp, grated cheese and parsley and sauté another minute or two until slightly crispy, stirring well.
Last step:
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Serve: 1 1/3 cup, Calories: 346 kcal, Carbohydrates: 36 G, Protein: 28.5 G, Fat: 8 G, Saturated fat: 3 G, Cholesterol: 156 mg, Sodium: 1000 mg, Fiber: 3 G, Sugar: 1 G
