Lemon Shrimp

1 lb large shrimp, peeled and deveined, with tail on
1/4 cup butter or margarine
2 tbs fresh lemon juice
2 tbs chopped parsley
Freshly ground black pepper (optional)
One 6-1/4 oz pkg Long Grain & Wild Rice Original
2 cups water
1-1/2 cups coarsely chopped celery
1/4 tsp grated lemon peel
Lemon wedges

Thread shrimp onto skewers; place on rack in broiling pan. Melt 2 tbs of the butter; add lemon juice and parsley. Brush half of mixture over shrimp; sprinkle with pepper to taste, if desired. Combine contents of rice and seasoning packets, water and remaining 2 tbs butter in saucepan. Bring to a boil. Cover tightly and simmer until all water is absorbed, about 5 minutes. While rice simmers, broil shrimp 4 inches from heat source for 3 minutes. Turn; brush with remaining butter mixture. Continue broiling until opaque, about 3 minutes. When rice has finished simmering, stir in celery and lemon peel; serve with shrimp. Serve with lemon wedges.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana