Shrimp Rice Pilaf

4 servings



  • 12 ounces Contessa large Uncooked Tail-on Shrimp

  • 1 pound bacon or prosciutto

  • 4 tablespoons margarine

  • 2 tablespoons fresh lemon juice

  • 1 box rice pilaf mix


  • Prepare rice pilaf according to the instructions on the box.

  • Thaw shrimp before wrapping them individually with a piece of bacon or prosciutto.

  • Hold the shrimp wraps with a toothpick.

  • Using a non-stick skillet, melt 1 tablespoon of margarine over medium heat.

  • Place the individually wrapped shrimp into the skillet and cook for 3 minutes on each side.

  • Remove the toothpick once the shrimp is fully cooked.

  • For the sauce, melt 3 tablespoons of margarine in a small pan and add 2 tablespoons fresh lemon juice.

  • To serve the dish, place the rice pilaf in the center of a plate and add the shrimp on top. The sauce can either be spread over the shrimp or placed in a small bowl to be used as a dipping sauce.

  • Garnish with lemon wedges.