a cheesecake-like pie that doesn’t need to be baked.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup brown rice
- 1 ⅔ cups water
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup white wine
- 2 tablespoons fresh lemon juice
- 1 ½ pounds medium shrimp – peeled and deveined
- ¼ cup chopped fresh flat-leaf parsley
- ½ teaspoon cornstarch
Instructions
- Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
- Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.
Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 282 mg |
| Dietary Fiber | 2 g |
| Protein | 39 g |
| Saturated Fat | 8 g |
| Sodium | 322 mg |
| Sugars | 1 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This is a tasty dish. I made a few tweaks as I cook for one. Omitted the cornstarch as there was not enough liquid for a sauce; added a seeded, minced calabrian chili pepper for a little heat along with chopped parsley to the pan before adding the shrimp. After removing the shrimp from the pan, I put the rice in the pan to collect leftover bits and reheat the rice. I really enjoyed this shrimp and rice meal and will definitely be making it again. Thanks Almondjoy 🙂
It got a make it again review here from a picky person.
Good but a bit of work deveining the shrimp. We’d prefer over pasta instead of rice. The sauce was a bit thin but tasty.
Delicious – I added onions in with the garlic, and upped the lemon juice and cilantro (vice parsley). It was so good – and healthy too!
A really nice dish It would have been perfect if I had of used real lemon juice
This was so good. I did it with white rice instead of brown rice because my husband is not big on brown rice. It was so good.
Household favorite! It’s quick and easy and you almost feel like a fancy chef while making it!
I added some Old Bay seasoning to it and also some Table Blend Mrs. Dash gave it a nice flavor.
My husband just loved it.
I made it, without the garlic and using quick brown rice, but it was still easy and very tasty. Will be having it again many times.
We loved this recipe. The only things I did differently was add onions, more garlic (we love garlic) and served it over linguini. A real hit!
Hugely popular with husband and guests! I enjoyed it too – no leftovers!!!! That is truly the evidence of a great recipe.
According to my family which includes two sons ages 12 and 15…”one of the best meals you’ve ever made, Mom!”
As per other comments, did extra lemon and lemon zest, added shallots, DELISH!!! No leftovers, darn…
This was a quick and easy meal…so refreshing with fresh ingredients on hand. I included peas and corn in the sauce. I also substituted millet and brown rice ramen noodles for traditional brown rice.
It turned out pretty good. I shouldn’t have drunk so much wine before I made it. I overcooked the shrimp
The family loved this…I forgot to add the thickener, but it wasn’t missed, also added a little Cajun spice and used chicken broth in place of wine as a few others had. Definitely will make it again!
Such a great recipe! My husband loved it and even my picky toddler! Kept to the recipe but like others suggested using chicken broth, and added some veggies! Delicious, definitely will be making this again soon!
I sautéed some strips of red bell pepper and onion. Added some minced garlic and dill. My husband doesn’t like brown rice so used white. It was tasty, simple and quick. Could probably use more lemon juice and some heat–red pepper flakes or cayenne. I’d make it again.
This recipe was very easy and quick. Longest part is waiting on the rice, so started cooking the shrimp once the rice was ready. I always try a recipe as is before tweaking. The sauce never really thickened but that was okay as it spread through the rice nicely. For my tastes next time I will try some of the suggestions in the reviews such as cilantro for parsley and some red pepper flakes.
I really liked this. It has a delicate flavor. The sauce never thickened, so next time I’ll add a little more cornstarch. Also think that salt and pepper improved the taste.