Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 servings
Ingredients
1/2 cup long-grain rice
3 tablespoons olive oil
3/4 pound small shrimp (about 35), shelled and deveined
1 1/2 tablespoons fresh lime juice
1 large garlic clove, minced
1/4 cup minced fresh parsley leaves
1/4 teaspoon freshly grated lime zest
Preparation
To a kettle of salted boiling water add rice, stirring, and boil 10 minutes. Drain rice well in a sieve and rinse. Steam rice in sieve over boiling water, covered with a paper towel and a lid, 20 minutes, or until tender. In a heavy skillet heat 1 tablespoon of oil over moderately high heat until hot but not smoking and stir-fry shrimp until just cooked through, about 1 minute. Remove skillet from heat and stir in lime juice and garlic. In a bowl stir together rice, shrimp, remaining 2 tablespoons oil, parsley, zest, and salt and pepper to taste.
