Ingredients
1tbspunsalted butter
2cupschicken broth,low sodium, canned, or homemade veggie broth for lent
½cuppeas,frozen
1cupbrown rice,uncooked converted
4tspolive oil,divided
1 ¼lbsshrimp,peeled and deveined
2tbsppecorino Romano cheese,grated
1tbspparsley,chopped, for garnish
Preparation
In a large heavy skillet, melt the butter over medium heat. Add the rice and sauté for about 2 to 3 minutes.
Add the chicken broth and peas and bring to a boil. When just about all the liquid is absorbed just skimming the top of the rice, cover and reduce heat to low.
Cook, covered on low heat for 20 minutes, until rice is cooked through. Shut off and let stand covered for 5 minutes.
Meanwhile, in second large skillet, heat 2 teaspoons of the olive oil over medium heat until hot.
Season shrimp with salt and pepper and add to hot skillet. Cook for about 2 to 3 minutes, until the shrimp is opaque and cooked through. Remove shrimp from pan and set aside.
Add the 2 remaining teaspoons of olive oil to the skillet on high heat and add the cooked rice, shrimp, grated cheese, and parsley and sauté for another 1 to 2 minutes to slightly crisp, mixing well.
Serve and enjoy!
