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Cayenne Shrimp with Lemon
Date added: December 15, 2007
- Servings: 4 change
- Calories per serving: 337
- Prep time: 30
- Cook time: 30
Ingredients
- 2 cup cooked instant rice
- 1 pound medium shrimp shelled and deveined
- 2 tbsp butter, unsalted
- 1 tsp paprika
- 1/2 tsp salt, table
- 1/4 tsp pepper, red or cayenne
- 2 tbsp lemon juice, raw
Recipe Method
1. Cook rice according to package directions, but omit salt and butter. While rice is cooking, spray large nonstick skillet with nonstick cooking spray . Heat over medium or high heat until hot. Add shrimp; cook 2 to 5 minutes or until shrimp turn pink, stirring frequently.
2. Reduce heat to medium-low. Add butter, paprika, salt and ground
3. To serve, arrange cooked rice on serving platter. Spoon shrimp mixture over ri ce. Serve with lemon wedges.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 337 | 17% |
| Fat 6g | 9% |
| Cholesterol 252mg | 84% |
| Sodium 1,637mg | 68% |
| Carbohydrates 42g | 17% |
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