Lemon Shrimp and Pea Rice

Instructions

1. 1

   Start with thawed, peeled, tail-off shrimp. Drain well and keep refrigerated while cooking the rice. Halve the lemon, squeeze out its juice and remove the seeds.

2. 2

   Put the white rice in a wide, shallow 3.5-liter microwave-safe casserole dish and cook it in the microwave according to the package directions until tender. Break apart any clumps with a fork. Stir in the frozen peas, water, butter, garlic powder, salt and black pepper. Cover with a microwave-safe vented lid.

3. 3

   Using a 1000-watt microwave, heat at 100% power for 4 minutes. Carefully lift the lid away from your face, stir thoroughly from the edges into the center and rotate the dish 180 degrees. Cover again and microwave at 100% power for another 4 minutes.

4. 4

   Stir in the shrimp and all the lemon juice, distributing the shrimp evenly through the rice. Cover and microwave at 70% power for 2 minutes. Stir thoroughly, rotate the dish 180 degrees, then cover and microwave at 70% power for another 2 minutes.

5. 5

   Check several places with a food thermometer, including shrimp and rice in the center: the entire dish must reach 165°F/74°C. If needed, continue at 70% power in 1-minute intervals, stirring and rotating after each interval, until that temperature is reached throughout. Allow approximately 1–3 additional minutes, depending on the dish and starting temperatures.

6. 6

   Leave covered to stand for 3 minutes, then stir gently and divide among four bowls. The cooking time includes this standing time.