Lemon Shrimp with Rice

I'm doing my best to eat healthier. It's not always easy as I really enjoy food. (Must learn the first three bites of food taste best...) It's also spring, which means more outdoor time, so quick meals are a priority.

This recipe from Everyday Food is light, filling and the lemon makes it a perfect spring recipe. Oh, and it only takes about 30 minutes to make... In your microwave!

The recipe serves 4 and has only 376 calories!

* 1 cup long-grain white rice
* 1 cup dry white wine, such as Sauvignon Blanc (I just used a white cooking wine)
* 1 tablespoon olive oil
* 3 garlic cloves, sliced
* 1/4 teaspoon red-pepper flakes
* Coarse salt and ground pepper
* 1 pound medium shrimp, peeled and deveined (see note)
* 1 lemon, cut into 8 wedges and seeded (get a small lemon)
* 2 tablespoons chopped fresh parsley (I used frozen parsley)

Directions

1. In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.

2. Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.

3. Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

Note on shrimp: While fresh shrimp is obviously better, where I live it is difficult to get fresh shrimp. This recipe works well with shrimp that has been previously boiled (then frozen and sent to your local market). It didn't leave it rubbery or tough.