Lemon Shrimp with Rice

Prep Time: 10 min
Total Time: 30 min

1 cup long-grain white rice
1 cup dry white wine, such as Sauvignon Blanc (I use chicken broth)
1 tablespoon olive oil
3 garlic cloves, sliced
1/4 teaspoon red-pepper flakes
coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined
1 lemon, cut into 8 wedges and seeded
2 tablespoons chopped fresh parsley

1. In a shallow 2-quart microwave safe dish with a lid, combine rice, whine oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.

2. Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.

3. Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

I was really skeptical of this recipe because I've never heard of microwaving rice. You do need 2 times the amount of liquid for the rice- as the recipe requires. After it overflowed during the first 7 minutes, I cooked it on power level 8 for the rest of the time. Turned out great. I cooked the shrimp in a little bit of butter over medium-high on the stove for a few minutes, added it to the rice and drizzled the lemon on top (I didn't trust cooking the shrimp in the microwave). I was pleasantly surprised by this meal. Very easy and tasty.

Serves 4
Per Serv: 376 cal; 5.7 g fat (0.9 g sat fat); 26.6 g protein; 41.7 g carb; 1 g fiber

Martha Stewart - Everyday Food, October 08