Cayenne Shrimp with Lemon
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shrimp, peeled and deveined
Cook rice according to package directions, but omit salt and margarine.
While rice is cooking, spray large nonstick skillet with nonstick cooking spray .
Heat over medium-high heat until hot.
Add shrimp; cook 2 to 5 minutes or until shrimp turn pink, stirring frequently.
Reduce heat to medium-low.
Add margarine, paprika, salt and ground red pepper; cook and stir to melt margarine and coat shrimp completely.
Add lemon juice; stir to blend thoroughly.
To serve, arrange cooked rice on serving platter.
Spoon shrimp mixture over rice.
Serve with lemon wedges.