Ingredients
2 cups chicken broth2 cups uncooked instant rice1 pound uncooked medium shrimp, peeled and deveined1/2 cup chopped green onions2 tablespoons butter2 tablespoons olive oil2 teaspoons minced garlic3 tablespoons lemon juice1/4 teaspoon pepper1/2 cup grated Parmesan cheese2 tablespoons minced fresh parsley
Preparation
In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes.
Meanwhile, in a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper.
Stir cheese and parsley into rice; serve with shrimp.
