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Roasted Shrimp With Peppers and Lemon
- 1 cup long-grain white rice
- 1 red bell pepper, thinly sliced
- 1 lemon, thinly sliced
- 6 sprigs fresh thyme
- 4 scallions, halved lengthwise and sliced into 1-inch pieces
- 1/4 teaspoon crushed red pepper
- 2 tablespoons olive oil
- 1 pound kosher salt and black pepper
- 1/2 teaspoon frozen large peeled and deveined shrimp, thawed
Directions:View on Real Simple
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