May 28, 2009

Shrimp, Peas and Rice




This dish brings back memories of my youth. I lightened my parent's original recipe and the results were just as delicious. Serve this with a vegetable on the side like sauteed string beans. Whenever shrimp is on sale, buy a pound or two and ask them for the frozen shrimp since all shrimp sold has been previously and is thawed in the store, this way you can freeze it and use it only when you need it. Note, when weighing your shrimp, peel it first. The peel is almost 1/4lb so 1-1/4 lbs usually yields 1 pound.



Shrimp, Peas and Rice
Gina's Weight Watcher Recipes
Servings: 4 Size: 1/4th Time: 30 minutes Old Points: 7 pts • Points+: 8 pts
Calories: 322.8 • Fat: 7.9 g • Protein: 23.5 g • Carb: 36.1 g • Fiber: 2.8 g

  • 1 lb shrimp, peeled and deveined (weight after peeled)
  • 1 cup uncooked long grain rice
  • 2 cups fat free chicken broth
  • 1/2 cup frozen peas
  • 1 tablespoon light butter spread (I used Smart Balance light)
  • 2 tsp plus 1 tbsp olive oil
  • 2 tbsp grated Pecorino Romano cheese
  • 1 tbsp chopped parsley
  • salt and fresh pepper
In a medium size heavy pan melt butter spread. Add rice and saute about a minute. Add chicken broth and peas and bring to a boil. When all liquid is absorbed reduce heat to low and cover. Cook on low for about 15 minutes, until rice is cooked through.

In a large skillet, heat 2 tsp olive oil over medium heat. Season shrimp with salt and pepper and add to hot pan. Cook about 2-3 minutes, until shrimp is cooked through. Remove shrimp from pan and set aside. Add 1 tbsp olive oil to the skillet and add rice. Add grated cheese, shrimp, and parsley and saute another minute, mixing well.

39 comments :

  1. mmm, looks so good! I think I will make it next week!

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  2. Shrimp is good in anything really. This is like a quick, easy stir fry.

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  3. It looks light, healthy and satisfying! It's nice to adapt those classics and get the comfort food of your childhood without the points ;)

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  4. @ duo dishes, it's an Italian stir fry : )

    @ Marta, isn't it?

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  5. Looks good, Have you ever made it with Brown rice? Would that lower the points?

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  6. Delicious! I have made this 2 X and my fiance loves it! ( he is a picky eater) In fact he loves everything I make from here! We added some crushed garlic to the shrimp before cooking and it was very good! Thanks Gina! Keep the shrimp recipes coming! : )

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  7. My mouth is watering for shrimp now!
    Excellent recipe here, no doubt this will be a winner around here.

    Thank you!

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  8. I'm making this tonight it looks yummy!

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  9. I followed this recipe to the "T". I used brown rice and it did not cook well at all. I added more chicken broth and am having to test the rice for doneness before I can continue with the recipe. Does white rice cook better than brown? Would it be better to use Uncle Ben's converted rice?

    I added 1/2 teasp. of curry and cannot wait until it's done to see what the dish tastes like.

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  10. Yes, Brown rice takes a lot longer to cook and sometimes needs more water. I like to soak my brown rice for an hour before I cook it, it speeds up the cooking. I used Carolina long grain rice, not converted. I like the idea of adding curry, hope you had success with the brown rice.

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    1. Gina - about to make this with brown rice. Did it once before...turned out a little 'crunchy'!! Should I soak it in water for an hour before cooking? Thanks!

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  11. Zara - AB Canada1/18/10, 5:04 PM

    I'm heading to the grocery store right after work to pick up the ingrediants! I know my husband and daughter will love it!

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  12. Is that 1lb of shrimp prior to cooking it?
    Sorry I never know, thanks:)

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  13. Yes, raw shrimp. No prob!

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  14. Just made it, was fabulous! I ended up using brown long grain rice, and omitted the tbsp of olive oil and it still was great:)

    Thank you so much, I also just took Black Bean Brownies out of the oven. Can't wait:)

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  15. Ok, I just made this yesterday for lunch since I didn't know if I would like it, or if others in the family would, so it was a "test run" so-to-speak. My mom & I loved it!! The "different" flavor I noticed, that was also "weird" to me in the cauliflour fritter recipe was the parsley...so I will know to use less of it (although I'm getting used to the flavor) in recipes...So needless to say I just ate this for lunch & wish I could have more now, and I will be making this for dinner soon! I am not even big on eating green peas but there was just a little/not too much peas =) <3 the shrimp & sticky-rice texture :) It was even better as leftovers!!

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  16. I don't like peas, but I like them here. Glad you enjoyed this, you just put me in the mood for it!

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  17. Can't wait to make this! When you have time, would you be able to post the nutritional info or the Points Plus? Thanks!

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  18. I just made this recipe with quinoa instead of rice - delish!

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  19. Hi Gina ... just found about this website and I am thrilled!! So many great recipes and the PPV are already done for me ... thank you, thank you, thank you!! I am a lifetime WW member and have been getting bored with the same meals. My husband is going to be very happy too. Is the points value listed here the new points+ ?

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  20. Now the old, I will update new points today.

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  21. Tried this recipe tonight and loved it so did my husband. We have tried about 4 of your recipes so far and each one has been a hit. You reduce the fat without altering the flavor of the recipes. I know I will be trying more of your recipes. Thanks Gina!

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  22. Delicious! I made it last week and also this week and it was a real hit with my husband. The little bit of "frying" at the end with the oil and rice added so much flavor, I couldn't believe it. It's so simple, requires minimal ingredients, and is so flavorful. This one is going in my regular rotation for sure! I continue to be impressed by all the recipes I've tried on your site.

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  23. Isn't it wonderful! I loved this as a kid!! Of course I'm sure my parents used a lot more oil.

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  24. If you dont like peas do you think I could sub a difrerent veggie? like maybe some garlic and onions?.....I know they dont have nutritional value.

    I look forward to making this one.

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  25. I don't like peas either, but you don't really taste them. Maybe diced carrots?

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  26. This was a great recipe! My husband and I both loved it. The flavor was very nice, it was easy and very satisfying. I used pre-cooked shrimp and added sliced green onions with the peas. This could also be done with scallops. Thanks!

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  27. This was such a great recipe! I used basmati rice and seasoned the shrimp with Mrs. Dash instead of salt. Also didn't have any pecorino cheese, so I just used shredded parmesan. I made the rice in a rice cooker and when it was done just tossed the sauteed shrimp in. So good!

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  28. I'm gonna make this right now for my lunch tomorrow ! :D

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  29. What protein can be used as an alternative as I have a family member that is allergic to shellfish?

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  30. Delicious. I added carrots to the rice, creole seasoning to the shrimp and (after mixing it all together) 2 teaspoons of low-sodium teriyaki. Even better than I expected! Thanks, Gina!

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  31. Question, maybe be a stupid one, but are you using instant rice?

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  32. This was Awesome..Mom & I loved it..a must try..thanks

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  34. Hey Gina I'm just a little confused about the portion size. 1/4 of the dish would be what exactly? Do you mean 1/4 of a cup?

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  36. Are these instructions correct?
    "Add chicken broth and peas and bring to a boil. When all liquid is absorbed reduce heat to low and cover. Cook on low for about 15 minutes, until rice is cooked through."

    If all the liquid is absorbed before you reduce heat, cover and cook for 15 minutes won't it burn?

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