Cayenne Shrimp with Lemon
Yield
2 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
minute rice
cooked |
|
| 1 | pound |
shrimp
medium, shelled and deveined |
|
| 2 | tablespoons |
margarine
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red pepper flakes
ground, (cayenne) |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
minute rice
cooked |
|
| 453.6 | g |
shrimp
medium, shelled and deveined |
|
| 3E+1 | ml |
margarine
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
red pepper flakes
ground, (cayenne) |
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | wedges |
lemon
|
*
|
Directions
Cook rice according to package directions, but omit salt and margarine.
While rice is cooking, spray large nonstick skillet with nonstick cooking spray .
Heat over medium-high heat until hot.
Add shrimp; cook 2 to 5 minutes or until shrimp turn pink, stirring frequently.
Reduce heat to medium-low.
Add margarine, paprika, salt and ground red pepper; cook and stir to melt margarine and coat shrimp completely.
Add lemon juice; stir to blend thoroughly.
To serve, arrange cooked rice on serving platter.
Spoon shrimp mixture over rice.
Serve with lemon wedges.
