Parsley Pesto Shrimp Recipe

Ingredients

Servings: 4

1/2 cup uncooked rice

1 teaspoon grated lemon zest

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 cup minced fresh parsley

1 medium garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Vegetable oil spray

1 pound peeled raw medium shrimp

1 medium lemon, quartered

Exchanges/Choices:

1 1/2 Starch

2 Lean Meat

1 Fat

Calories 240

Calories from Fat 71

Fat 8g

Saturated Fat 1.2g

Cholesterol 175mg

Sodium 499mg

Carbohydrate 21g

Dietary Fiber 1g

Sugar 1g

Protein 21g

Prepare the rice using the package directions, omitting the salt and margarine.
Meanwhile, in a small bowl, stir together the lemon zest, lemon juice, oil, parsley, garlic, salt, and red pepper flakes.
When the rice is almost ready, heat a large nonstick skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray. Cook the shrimp for 4 minutes, or until opaque in the center, stirring frequently. Remove from the heat. Gently stir in the lemon juice mixture.
To serve, spoon the rice onto plates. Spoon the shrimp mixture over the rice. Place 1 lemon quarter on each plate to squeeze over the shrimp.

Fun Facts / Cooking Tips
	Shrimp is tossed in a mixture of fresh lemon, parsley and olive oil and served over rice to catch all the sauce. Delicious and healthy meal suitable for people with diabetes.

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