Name: Shrimp, Peas and Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 2 cups low sodium chicken broth (canned or homemade (veggie broth for lent)); 1/2 cup frozen peas; 1 cup uncooked converted brown rice; 4 teaspoons olive oil (divided); 1-1/4 pounds peeled and deveined shrimp; 2 tbsp grated Pecorino Romano cheese; 1 tbsp chopped parsley (for garnish)