Lemony Shrimp and Rice

Zesty and light, shrimp sauteed in butter and lemon juice mixed with rice is a great lunch treat.

I caught this shrimp, on sale of course, and couldn't resist treating myself.  My husband and kids are NOT shrimp eaters, so I rarely cook it.  Have you ever noticed that you don't see a lot of fish or shellfish on this site?  That's why. Anyhoo.

HERE'S ALL I DID

• 6 to 8 shrimp, already shelled & deveined
• 2 tablespoons finely chopped red bell pepper (it was on hand)
  
• 2 tablespoons unsalted butter
  
• juice from half a lemon
• salt & pepper

• 1/2 to 1 cup cooked rice (leftovers)
• 2-3 tablespoons cilantro or parsley

Since the cooked rice was really a leftover, I warmed it up in the microwave first.

In a medium fry pan over medium heat, cook bell pepper 2 minutes or so in butter, add shrimp, lemon juice, salt & pepper.  Cook shrimp until it becomes white, 1 1/2 minutes on each side.  Shrimp cooks fast! so don't walk away.

Add in the warmed rice and cilantro, toss together, cook just a minute or two more to get the rice hot.  Fix yourself a plate and EAT UP!