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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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You just may make memories with this yummy Lemon Garlic Shrimp, suggests Kristine DeGaetano from Brick, New Jersey. âThis was the meal I cooked for my husband on our first date,â she recalls. âTo this day, he still remembers that night whenever I cook it for him.â TIP: If youâre watching your sodium intake, serve over regular long grain or wild rice, rather than a mix. Tip idea: If you are watching your sodium, serve this over regular long grain or wild rice, not from a mix. From a mix, 1 cup rice is left over. We could give a suggestion for using it. Ingredients:
1 small onion, chopped |
2 garlic cloves, minced |
3 tablespoons canola oil |
2 tablespoons lemon juice |
4 teaspoons reduced-sodium soy sauce |
1 teaspoon ground ginger |
3/4 pound uncooked large shrimp, peeled and deveined |
1 package (6 ounces) long grain and wild rice mix |
Directions:
1. In a large bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours, turning occasionally. Cover and refrigerate remaining marinade.
2. Cook rice according to package directions. Cover and refrigerate 1 cup cooked rice for another use. Drain and discard marinade from shrimp.
3. In a large skillet, saute shrimp in reserved marinade for 3-4 minutes or until shrimp turn pink. Serve shrimp with remaining rice. Yield: 2 servings.
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