Lemon Shrimp with Parmesan Rice


Lemon Shrimp with Parmesan Rice

Submitted by Tracy Genenbacher


  • 2 cups chicken broth or more
  • 2 cups Minute rice
  • 2 lbs. uncooked shrimp
  • 1/2 cup chopped green onions
  • 4 Tbsp. butter
  • 2 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1/4 tsp. pepper
  • 3 Tbsp. fresh lemon juice
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp. parsley


  • In a saucepan, bring broth to a boil. Stir in rice; cover and remove from heat then let stand for 5 minutes. Meanwhile, in large skillet, cook shrimp and onions in butter and olive oil over medium heat for 4-5 minutes. Add garlic and cook 1 minute longer or until garlic is tender and shrimp is pink. Stir in lemon juice and pepper. Stir cheese and parsley into rice. Serve with shrimp or mix together.