Lemon Pepper Rice and Shrimp

Finding a great, low-carb alternative to rice is a tricky one. When you’ve got it, though, you’ll want to use it every time! This recipe uses Natural Heaven Rice, made from hearts of palm. It’s a wonderfully simple and succulent alternative to traditional rice that’s really easy to cook with.

Things to bear in mind with this recipe

First of all, we want to talk just a little about lemon pepper. It’s a wonderful spice that adds a delicious hit to any of your meals. The only problem with it is that it can be a little tricky to track down in your local supermarket. Therefore, we’d suggest making your own!

It’s a simple recipe, really - remove the yellow peel from five lemons, and dry them in your oven for two to three hours on very low heat. Make sure to keep checking on them, and remove them when they’re dried out.

Place the dried lemon in a spice grinder with around 40g of peppercorns, and process everything until the mixture is mostly smooth. There should still be a few larger chunks of peppercorns, but that’s up to your own personal preference. Transfer the spice blend to an airtight container, and then store it at room temperature.

Just before we get to the recipe, we want to talk about sauteing. Saute is a fancy word from traditional French cooking, but, essentially, it’s just a way to fry food in a saucepan.

The difference between sauteeing and frying, really, is that when sauteing you’re cooking by the heat from the pan, rather than the heat from the oil or fat. Therefore, we would suggest keeping the mixture in the pan moving quite readily. This will prevent any grains of rice from burning to the base of the pan, or from any of your ingredients taking on a dark, burned flavor.

Ingredients:

Natural heaven rice - 1 pack
280g shrimp, fresh and fully prepared
1 tablespoon of lemon pepper
2 tablespoons of butter
1 tablespoon of diced parsley
Salt, to taste

Method:

First of all, saute the shrimp in a pan with a bit of butter. We’d suggest adding the butter to the pan first and allowing it to melt completely. That way, you can get a shallow pool of liquid that your shrimp will saute in very well.
When your shrimps have a good amount of color on them, add the lemon pepper and mix thoroughly. Keep the objects in the pan moving to prevent the lemon pepper from burning, which would leave a bad taste in your meal.
After four minutes, the shrimp should be fully cooked. At this point, you can add the low-carb rice to the pan, along with the parsley. Stir this thoroughly to ensure it doesn’t catch on the bottom of the pan, and don’t be afraid to add a tablespoon or so of water to prevent it from catching.
After two minutes, the rice should be well heated, and you can serve! We would suggest squeezing some fresh lemon juice over the meal - though that’s up to you.

Filed in: brown rice, Keto, Rice, white rice

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