Shelly's Recipe

SHRIMP & RICE SKILLET

Category: Fish and Seafood

1/4 cup butter
1-1/2 lbs large shrimp, peeled and deveined
3 or 4 cloves or finely chopped garlic
2 medium-size red bell peppers, julienned
3/4 lb zucchini, cut in half lengthwise & sliced into 1/4-inch thick slices (about 3 small)
1 large onion, chopped
6 cups cooked rice
1/3 cup chopped fresh basil (2 tsp dried basil leaves)
1/4 cup lemon juice
1/2 tsp salt
1/4 tsp ground black pepper
Fresh grated Parmesan cheese
Optional fresh basil leaves for garnish

Heat butter in large skillet or wok or large skillet over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside. Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender. Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese; garnish with fresh basil. Serves 6