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Shrimp and Red Peppers On Rice
Recipes
Shrimp and Red Peppers On Rice
4 servings
15 minutes total

Ingredients

  • 1 tablespoon fresh cilantro, finely chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 lb peeled/deveined shrimp (thawed, if needed)
  • 1 ½ cups water
  • 2 cups instant white rice
  • ⅓ cup diced pimientos
  • ¼ cup presliced green onions
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • ⅛ teaspoon pepper

Steps

    1. Chop cilantro leaves finely; set aside. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add garlic and shrimp (wash hands); cook 2–3 minutes, stirring often, or just until shrimp begin to turn pink.
    2. Combine water and rice in microwave-safe bowl and cover. Microwave on HIGH 5–7 minutes or until tender and most of the water is absorbed.
    3. Stir remaining ingredients (except cilantro) into shrimp. Cook 2–3 minutes, stirring occasionally, or until onions are clear and shrimp are pink and opaque. Sprinkle with cilantro. Serve over rice.

Amount per ¼ recipe serving: Calories 330, Total Fat 7g, Sat Fat 4g, Trans Fat 0g, Chol 160mg, Sodium 660mg, Total Carb 44g, Fiber 2g, Sugars 3g, Protein 20g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 20%