Shrimp and Cilantro Rice

Pretty good!


Shrimp and Cilantro Rice

8.5 oz pkg ready to serve brown basmati rice

2 tsp extra virgin olive oil

2 medium zucchini, sliced and chopped (about 5 cups)

4 oz jar diced pimiento

2 TB sliced green onion

½ tsp crushed red pepper flakes

Dash garlic powder

1 lb peeled and deveined cooked large shrimp, tails removed

¼ c. fresh cilantro, chopped

1 TB grated lime peel

2 TB lime juice

½ tsp salt

Prepare basmati rice according to package directions. Meanwhile, in large skillet, heat olive oil. Add zucchini, pimiento, onion, red pepper flakes, and garlic powder. Cook until zucchini is crisp tender. Add shrimp and cook until heated through. Remove from heat and add rice, cilantro, lime peel, lime juice and salt. Combine well and serve.

Yield: 4 servings. Per serving= 275 Calories; 6g Fat (19.8% calories from fat); 28g Protein; 28g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 447mg Sodium

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