This meal is inspired by the lemony, bright flavors of Spain.
Ingredients
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[title] => rice, brown, long grain, dry
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[measure] => pounds
[title_custom] => large shrimp (about 32)
[componentid] => 0
[method] => peeled and deveined
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[2cd72213-5b41-9f44-29f7-24a0aa13a50a] => Array
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[title] => spice, chili pepper, red, crushed flakes
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[title_custom] => crushed red pepper
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[title] => garlic, cloves, fresh
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[title_custom] => large garlic cloves
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[title] => bay leaf, crumbled
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[title] => wine, white, med
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[title_custom] => dry white wine
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[2bc71a9f-a6ec-4454-e94b-7a618f056c7c] => Array
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[title] => "lemon, raw, w/o peel, medium, wedge/slice"
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[title_custom] => Lemon wedges (optional)
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[6bdf37c9-53e3-74d4-1d8d-e01e70965f4f] => Array
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[title] => herb, parsley, fresh, chpd
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[quantity] => 2.00
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[title_custom] => fresh parsley
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[title] => butter, regular, pat
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)
-
1 (3 1/2 – ounce) bag boil-in-bag brown rice
-
1/2 tsp salt
-
1/8 tsp black pepper
-
1 1/2 pounds large shrimp (about 32) peeled and deveined
-
1 1/2 tablespoons olive oil
-
1/4 tsp crushed red pepper
-
3 large garlic cloves sliced
-
1 bay leaf
-
1/2 cup dry white wine
-
Lemon wedges (optional)
-
2 tablespoons fresh parsley chopped
-
1 tbsp butter
Recipe Method
1. Cook rice according to package directions, omitting
salt and fat.
2. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat.
3. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently.
4. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat.
5. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.