Use a 2 lb bag of raw shrimp to prepare a double batch of the recipe. Cook one tonight and freeze the other uncooked.
1. Heat oven to 450 degrees. Cook rice according to package instructions.
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 rice.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (42%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 2.7mg||1 %|
|Sodium 46.6mg||2 %|
|Potassium 176.5mg||5 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 19.2g|
|Protein 2.8g||4 %|
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Calories per serving: 155
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