INGREDIENTS
2 cups chicken broth
2 cups instant rice, uncooked
1 lb. uncooked medium shrimp, peeled and deveined
1/2 cup chopped green onions
2 TBSP butter
2 TBSP olive oil
2 tsp. garlic, minced
3 TBSP lemon juice
1/4 tsp. pepper
1/2 cup Parmesan cheese
2 TBSP minced fresh parsley
DIRECTIONS
In a small saucepan, bring the chicken broth to a boil.
Stir in rice and cover.
Remove from the heat and let stand for 5 minutes.
In a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turns 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.
