Prep Time 15 min
Cook Time 25 Min
Servings 4
Difficulty Moderate

Ingredients

  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1/2 tsp. grated lemon peel
  • 1 tbsp. lemon juice
  • 1/2 tsp. dried basil leaves
  • 1/2 tsp. dried oregano leaves
  • 1 clove garlic
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 drops hot pepper sauce
  • 1/2 lb. raw shrimp
  • 3/4 cup uncooked rice
  • 1 1/2 cups water
  • 2 tomatoes
  • 1 tbsp. Crisco® Pure Vegetable Oil
  • 1/4 cup chopped fresh parsley
  • 2 green onions

Directions

  • Step 1

    BLEND together 1/4 cup oil, lemon peel, lemon juice, basil, oregano, garlic, salt, pepper and hot pepper sauce in medium bowl. Reserve 1 tablespoon for rice. Add shrimp. Turn to coat. Refrigerate 30 minutes, turning after 15 minutes.

  • Step 2

    HEAT reserved 1 tablespoon marinade in medium saucepan over medium-high heat. Add rice. Stir 1 minute. Pour water over rice. Stir. Bring to a boil. Reduce heat to low. Cover. Simmer 15 to 20 minutes or until tender. Remove from heat. Fluff with fork. Stir in tomatoes and cover.

  • Step 3

    HEAT 1 tablespoon oil in large skillet over high heat. Drain shrimp. Add to skillet. Stir-fry 1 minute or until shrimp turn pink.

  • Step 4

    SPOON rice mixture onto serving platter. Pour shrimp mixture over rice. Sprinkle with parsley and green onions. Season with additional salt and pepper, if desired.

Serving size
(1/4 of recipe)

  • Calories 310
  • Calories from Fat130g
  • Total Fat 15g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 85mg
  • Sodium 250mg
  • Potassium 0mg
  • Total Carbohydrates 32g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 12g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet