Lemon Shrimp with Rice

By ejones426

marthastewart.com

August 22, 2013

Ingredients

• grain white rice 1 cup dry white wine, such as Sauvignon Blanc 1 tablespoon olive oil 3 garlic cloves, sliced 1/4 teaspoon red
• pepper flakes Coarse salt and ground pepper 1 pound medium shrimp, peeled and deveined 1 lemon, cut into 8 wedges and seeded 2 tablespoons chopped fresh parsley

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.

Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.

Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.

Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.

Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.