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 frozen 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 • Points +: 8 pts • Smart Points: 9
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.