1.Heat oven to 450° F. Cook the rice according to the package directions.
2.Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, crushed red pepper, 1 tablespoon of the oil, and 1/4 teaspoon each salt and black pepper. Spread on a rimmed baking sheet (reserving the bowl).
3.Add the shrimp to the bowl and toss with the paprika, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the shrimp in the bell peppers on the baking sheet. Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice
Notes & Tips:
YUM! Totally caught me off guard, I thought this might be good, but I never expected to be thinking about having seconds while I'm still eating the first helping. haha. I did serve this with couscous instead of rice, since we were hungry and couscous cooks faster.
Calories 392, Fat 9g, Sat Fat 2g, Cholesterol 172mg, Sodium 534mg, Protein 28g, Carbohydrate 48g, Fiber 3g
Photo Credit: www.realsimple.com