Lemon Shrimp with Rice
This delicious and fuss-free recipe requires only 10 minutes of prep and requires only one dish, making cleanup a breeze.
Everyday Food, October 2008
96 Ratings
- 5 star values: 10
- 4 star values: 11
- 3 star values: 44
- 2 star values: 28
- 1 star values: 3
Anonymous
Rating: Unrated
I did in on the stove top and changed it a bit since I didn't have some of the items on hand. I used half chicken broth half wine and I used tarragon instead of parsley and orange instead of lemon. It turned out quite well.
Anonymous
Rating: Unrated
wait i just read allison's comment! thanks for the idea!
Anonymous
Rating: Unrated
any suggestions on using a rice cooker instead? and i would rather saute the shrimp also. ..
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Anonymous
Rating: Unrated
I cannot believe there is a recipe on Martha's website that tells you to microwave shrimp! That is horrible! It takes 5 minutes to saute shrimp and who would microwave it? WOW, unbelievable.
Anonymous
Rating: Unrated
I think Allison (comment 7) nailed the tweaks this dish needs next time. Great flavors... just needs a bit more finish to be wonderful. While very easy, the microwave technique produced sticky rice. I used jumbo prawns... if I'd used smaller shrimp, I think they would have been quite overdone. I used crushed red pepper. It includes seeds. It was a bit spicy... i think I'll dial it back to 1/8 tsp next time.
Anonymous
Rating: Unrated
ditto on the nutrition facts!!!!
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Anonymous
Rating: Unrated
1 cup of wine and 2 cups of water! They seems alot for only 1 cup of rice.
Anonymous
Rating: Unrated
I know it's a little more work, but I cleaned the shrimp and boiled down the shells to make a little shrimp stock. I then added that to chicken stock to cook the rice. I also added some saffron to kick up the flavor a little bit. If you don't have saffron, throw in a bay leaf or some thyme. This really enhanced the flavor of the dish. Next time, I'll make it on the stove instead of the microwave.
Anonymous
Rating: Unrated
I really wish they would include nutrition facts with all their recipes. *Sigh*
Anonymous
Rating: Unrated
To those who have "blah" shrimp: if you are using frozen shrimp when you defrost make sure to salt them a little and sprinkle some lemon juice on them. It gives a dash of flavor and eliminates any fishiness.
Anonymous
Rating: Unrated
The shrimp were delicious. Maybe I used too sweet of a wine or a too big lemon because the rice had an odd taste. I might make it again with chicken broth.
Anonymous
Rating: Unrated
Use brown jasmine or basmati, cook it plain, use your rice cooker, then "stir-fry" shrimp in wok oil, add garlic, wine, red-pepper flakes, season with salt and pepper. Toss in rice, shake it up until mixed, put in bowl, squeeze lemon, stir to mix, add parsley. YUM.
Anonymous
Rating: Unrated
This recipe is a keeper! We loved it and will have it again. (Rice was a little sticky, but I don't mind sticky rice.) I used a 2 1/2 qt. corning-ware dish with lid and had no boil over. I used a small lemon and it was just right. A large lemon would of been too much.
Anonymous
Rating: Unrated
We loved this recipe and so did out 1 and 2 year olds. I would keep and eye on the red pepper though. Our turned out a little spicy.
Anonymous
Rating: Unrated
Blech. NOT good. Rice was VERY sticky (and boiled over in my microwave, thanks to the recommended shallow dish). Shrimp themselves were not well seasoned and the whole dish was too lemon-y and in an odd way. I very rarely rate recipes poorly because usually I have some ideas on how to tweak them to be more to my liking, but not the case with this one. Skip and try some of the chicken recipes from this issue -- they are divine!