Lemon Shrimp with Parmesan Rice - Gluten Free

Post date: May 5, 2009 3:09:43 AM

4 cups chicken broth

2 cups rice

1 pound uncooked medium shrimp, peeled and deveined

1/2 cup chopped green onions

2 tsp. minced garlic

2 Tbsp. butter

2 Tbsp. Olive oil

3 Tbsp. lemon juice

1/4 tsp. pepper

1/2 cup grated Parmesan cheese

2 Tbsp. minced fresh parsley

In a small saucepan, bring the broth to a boil. Stir in the rice; cover and cook on low until rice is fluffy. Let stand for 5 minutes. Meanwhile, in a large skillet, cook the shrimp, onions and garlic in butter and oil over medium heat for 5-6 minutes, or until the shrimp turn pink. Stir in the lemon juice and pepper. Stir the parmesan cheese and parsley into the rice; serve with shrimp. Yields 4 servings.