This is clearly not low carb. what it is however, is delicious. I ended up eating mostly the shrimp and feeding my son most of the rice. Really good for a quick supper. If you’re making this on the stove top, I suggest you cook the rice and when it’s almost done, add the thawed shrimp and mix it for the last 3-5 minutes until they turn pink. I mixed some frounceen veg into mine. I’m going to try with spinach next time.
- 1 c jasmine rice
- 1 c water ,
- 2 tablespoon butter
- 1 tablespoon lemon juice
- 1/4 c frounceen veg
- 1 pounds frounceen raw shrimp
- 1/4 c shredded parmesan cheese
- salt and pepper.
Melt the butter and add the rice, water, lemon juice, salt and pepper
Put FRounceEN shrimp on top
Cook at high pressure for 5 mins, with a quick release
Mix, let water absorb back into rice if needed and serve with Parmesan cheese.