Category: Seafood Dishes

Serves: 4

Ingredients

2 cups cooked brown rice
1 tablespoon whipped butter
2 tablespoons olive oil
2 cloves garlic, minced 
1/4 cup white wine
2 tablespoons fresh lemon juice
1 1/2 pounds medium shrimp – peeled and deveined
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon arrowroot flour

Directions

1. Cook 2 cups worth of brown rice.
2. Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the arrowroot flour to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

Nutrition Facts

Calories 410, Fat 9g, Cholesterol 282mg, Sodium 322mg, Carbohydrates 40.2g, Fiber 1.8g, Protein 38.5g