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Gallery Lemon Shrimp with Rice Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1 cup long-grain white rice 1 cup dry white wine, such as Sauvignon Blanc 1 tablespoon olive oil 3 garlic cloves, sliced 1/4 teaspoon red-pepper flakes Coarse salt and ground pepper 1 pound medium shrimp, peeled and deveined 1 lemon, cut into 8 wedges and seeded 2 tablespoons chopped fresh parsley
Gallery Lemon Shrimp with Rice
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Gallery
Lemon Shrimp with Rice
Lemon Shrimp with Rice
Lemon Shrimp with Rice
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 cup long-grain white rice 1 cup dry white wine, such as Sauvignon Blanc 1 tablespoon olive oil 3 garlic cloves, sliced 1/4 teaspoon red-pepper flakes Coarse salt and ground pepper 1 pound medium shrimp, peeled and deveined 1 lemon, cut into 8 wedges and seeded 2 tablespoons chopped fresh parsley
Directions
In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.
Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.
Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.
Reviews (15)
Add Rating & Review 96 Ratings 5 star values: 10 4 star values: 11 3 star values: 44 2 star values: 28 1 star values: 3
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Reviews (15)
Add Rating & Review 96 Ratings 5 star values: 10 4 star values: 11 3 star values: 44 2 star values: 28 1 star values: 3
Add Rating & Review
96 Ratings 5 star values: 10 4 star values: 11 3 star values: 44 2 star values: 28 1 star values: 3
96 Ratings 5 star values: 10 4 star values: 11 3 star values: 44 2 star values: 28 1 star values: 3
96 Ratings 5 star values: 10 4 star values: 11 3 star values: 44 2 star values: 28 1 star values: 3
5 star values: 10 4 star values: 11 3 star values: 44 2 star values: 28 1 star values: 3
Martha Stewart Member Rating: Unrated 04/06/2010 I did in on the stove top and changed it a bit since I didn't have some of the items on hand. I used half chicken broth half wine and I used tarragon instead of parsley and orange instead of lemon. It turned out quite well. Martha Stewart Member Rating: Unrated 04/06/2010 wait i just read allison's comment! thanks for the idea! Martha Stewart Member Rating: Unrated 04/06/2010 any suggestions on using a rice cooker instead? and i would rather saute the shrimp also. .. Martha Stewart Member Rating: Unrated 04/06/2010 I cannot believe there is a recipe on Martha's website that tells you to microwave shrimp! That is horrible! It takes 5 minutes to saute shrimp and who would microwave it? WOW, unbelievable. Martha Stewart Member Rating: Unrated 02/16/2010 I think Allison (comment 7) nailed the tweaks this dish needs next time. Great flavors... just needs a bit more finish to be wonderful. While very easy, the microwave technique produced sticky rice. I used jumbo prawns... if I'd used smaller shrimp, I think they would have been quite overdone. I used crushed red pepper. It includes seeds. It was a bit spicy... i think I'll dial it back to 1/8 tsp next time. Martha Stewart Member Rating: Unrated 02/04/2010 ditto on the nutrition facts!!!! Martha Stewart Member Rating: Unrated 02/04/2010 1 cup of wine and 2 cups of water! They seems alot for only 1 cup of rice. Martha Stewart Member Rating: Unrated 01/13/2010 I know it's a little more work, but I cleaned the shrimp and boiled down the shells to make a little shrimp stock. I then added that to chicken stock to cook the rice. I also added some saffron to kick up the flavor a little bit. If you don't have saffron, throw in a bay leaf or some thyme. This really enhanced the flavor of the dish. Next time, I'll make it on the stove instead of the microwave. Martha Stewart Member Rating: Unrated 01/07/2010 I really wish they would include nutrition facts with all their recipes. *Sigh* Martha Stewart Member Rating: Unrated 05/20/2009 To those who have "blah" shrimp: if you are using frozen shrimp when you defrost make sure to salt them a little and sprinkle some lemon juice on them. It gives a dash of flavor and eliminates any fishiness. Martha Stewart Member Rating: Unrated 11/06/2008 The shrimp were delicious. Maybe I used too sweet of a wine or a too big lemon because the rice had an odd taste. I might make it again with chicken broth. Martha Stewart Member Rating: Unrated 10/29/2008 Use brown jasmine or basmati, cook it plain, use your rice cooker, then "stir-fry" shrimp in wok oil, add garlic, wine, red-pepper flakes, season with salt and pepper. Toss in rice, shake it up until mixed, put in bowl, squeeze lemon, stir to mix, add parsley. YUM. Martha Stewart Member Rating: Unrated 10/22/2008 This recipe is a keeper! We loved it and will have it again. (Rice was a little sticky, but I don't mind sticky rice.) I used a 2 1/2 qt. corning-ware dish with lid and had no boil over. I used a small lemon and it was just right. A large lemon would of been too much. Martha Stewart Member Rating: Unrated 10/15/2008 We loved this recipe and so did out 1 and 2 year olds. I would keep and eye on the red pepper though. Our turned out a little spicy. Martha Stewart Member Rating: Unrated 10/09/2008 Blech. NOT good. Rice was VERY sticky (and boiled over in my microwave, thanks to the recommended shallow dish). Shrimp themselves were not well seasoned and the whole dish was too lemon-y and in an odd way. I very rarely rate recipes poorly because usually I have some ideas on how to tweak them to be more to my liking, but not the case with this one. Skip and try some of the chicken recipes from this issue -- they are divine!Martha Stewart Member
Rating: Unrated 04/06/2010
I did in on the stove top and changed it a bit since I didn’t have some of the items on hand. I used half chicken broth half wine and I used tarragon instead of parsley and orange instead of lemon. It turned out quite well.
Rating: Unrated
wait i just read allison’s comment! thanks for the idea!
any suggestions on using a rice cooker instead? and i would rather saute the shrimp also. ..
I cannot believe there is a recipe on Martha’s website that tells you to microwave shrimp! That is horrible! It takes 5 minutes to saute shrimp and who would microwave it? WOW, unbelievable.
Rating: Unrated 02/16/2010
I think Allison (comment 7) nailed the tweaks this dish needs next time. Great flavors… just needs a bit more finish to be wonderful. While very easy, the microwave technique produced sticky rice. I used jumbo prawns… if I’d used smaller shrimp, I think they would have been quite overdone. I used crushed red pepper. It includes seeds. It was a bit spicy… i think I’ll dial it back to 1/8 tsp next time.
Rating: Unrated 02/04/2010
ditto on the nutrition facts!!!!
1 cup of wine and 2 cups of water! They seems alot for only 1 cup of rice.
Rating: Unrated 01/13/2010
I know it’s a little more work, but I cleaned the shrimp and boiled down the shells to make a little shrimp stock. I then added that to chicken stock to cook the rice. I also added some saffron to kick up the flavor a little bit. If you don’t have saffron, throw in a bay leaf or some thyme. This really enhanced the flavor of the dish. Next time, I’ll make it on the stove instead of the microwave.
Rating: Unrated 01/07/2010
I really wish they would include nutrition facts with all their recipes. Sigh
Rating: Unrated 05/20/2009
To those who have “blah” shrimp: if you are using frozen shrimp when you defrost make sure to salt them a little and sprinkle some lemon juice on them. It gives a dash of flavor and eliminates any fishiness.
Rating: Unrated 11/06/2008
The shrimp were delicious. Maybe I used too sweet of a wine or a too big lemon because the rice had an odd taste. I might make it again with chicken broth.
Rating: Unrated 10/29/2008
Use brown jasmine or basmati, cook it plain, use your rice cooker, then “stir-fry” shrimp in wok oil, add garlic, wine, red-pepper flakes, season with salt and pepper. Toss in rice, shake it up until mixed, put in bowl, squeeze lemon, stir to mix, add parsley. YUM.
Rating: Unrated 10/22/2008
This recipe is a keeper! We loved it and will have it again. (Rice was a little sticky, but I don’t mind sticky rice.) I used a 2 1/2 qt. corning-ware dish with lid and had no boil over. I used a small lemon and it was just right. A large lemon would of been too much.
Rating: Unrated 10/15/2008
We loved this recipe and so did out 1 and 2 year olds. I would keep and eye on the red pepper though. Our turned out a little spicy.
Rating: Unrated 10/09/2008
Blech. NOT good. Rice was VERY sticky (and boiled over in my microwave, thanks to the recommended shallow dish). Shrimp themselves were not well seasoned and the whole dish was too lemon-y and in an odd way. I very rarely rate recipes poorly because usually I have some ideas on how to tweak them to be more to my liking, but not the case with this one. Skip and try some of the chicken recipes from this issue – they are divine!
All Reviews for Lemon Shrimp with Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon Shrimp with Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
