Parmesan Rice with Lemon Pepper Shrimp
We came up with this household favorite quite by accident. We had gone to a potluck and brought our super flavorful parmesan rice. Making a triple batch as we weren’t sure how much to make, we wound up taking about half of it home as there was so much good food there! How many nights in a row can two people eat rice? Well, quite a few if you jazz it up a bit, especially by adding some amazing shrimp!
This by itself is super easy and delicious and is open to your own added flavors.
2 cups cooked rice
1/2 cup parmesan (we use the stuff that comes right out of the shaker container for our pasta)
2 tablespoons of butter
Lemon Pepper Shrimp:
Defrost a package of your favorite size and brand of frozen uncooked shrimp. Once defrosted, place shrimp in a bowl with 2-3 teaspoons of lemon pepper seasoning (we like McCormick Perfect Pinch Lemon Pepper) and toss to coat. Cover tightly with plastic wrap and refrigerate for at least 4-hours or even better, overnight.
When you are ready to eat, boil 3-5 cups (depending on how many shrimp or what size you prefer) of water and when at a rolling boil, add shrimp and cook until pink and opaque (about 4-5 minutes).
Dish up your rice on a plate and then shell the shrimp and add to your rice. We like to add a little pasta sauce and additional parmesan to sprinkle over the top just for some extra flavor and ta-da! A very fast and easy meal that has a big punch of flavor that your friends and family will love.