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Shrimp, Peas and Rice

I love this quick and easy Shrimp, Peas and Rice dish, which can be made with white or brown rice.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 346 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 tablespoon unsalted butter
  • 2 cups low sodium chicken broth (canned or homemade (veggie broth for lent))
  • 1/2 cup frozen peas
  • 1 cup uncooked converted brown rice
  • 4 teaspoons olive oil (divided)
  • 1-1/4 pounds peeled and deveined shrimp
  • 2 tbsp grated pecorino romano cheese
  • 1 tbsp chopped parsley (for garnish)

Instructions

    Cup of Yum
  1. In a large heavy skillet melt the butter over medium heat. Add the rice and saute about 2-3 minutes.
  2. Add the chicken broth and peas and bring to a boil. When just about all the liquid is absorbed just skimming the top of the rice, cover and reduce heat to low.
  3. Cook, covered on low heat 20 minutes, until rice is cooked through. Shut off and let stand covered 5 minutes.
  4. Meanwhile, in second large skillet, heat 2 teaspoons of the olive oil over medium heat until hot.
  5. Season shrimp with salt and pepper and add to hot skillet. Cook about 2-3 minutes, until the shrimp is opaque and cooked through. Remove shrimp from pan and set aside.
  6. Add the 2 remaining teaspoons of olive oil to the skillet on high heat and add the cooked rice, shrimp, grated cheese and parsley and saute another minute or two to slightly crisp, mixing well.

Nutrition Information

Serving 11/3 cup Calories 346kcal (17%) Carbohydrates 36g (12%) Protein 28.5g (57%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 156mg (52%) Sodium 1000mg (42%) Fiber 3g (12%) Sugar 1g (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 346

% Daily Value*

Serving 11/3 cup
Calories 346kcal 17%
Carbohydrates 36g 12%
Protein 28.5g 57%
Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 156mg 52%
Sodium 1000mg 42%
Fiber 3g 12%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.