Last night was Kevin’s son’s girlfriend’s 21st birthday. So I am moving a bit slow today. I didn’t realize all of the crazy drinks there are out there now. We went through quite the list of them last night too. There were White Gummy Bears, Stupid Goods, Starbursts, Laundrymats, Porn Stars (the drink, I don’t want you to have images of some wild woman spinning around a pole), and a couple more that have names that I wont be sharing on a family friendly blog. I sure came away with a long list of drinks for Tipsy Tuesday that is for sure. I don’t know who told me that I could keep up with a 21 year old but I can tell you that when I find them I am going to have some strong words for them! The most important thing is that she had a good time though, so I was very happy.
I wanted to make her a special dinner for her birthday so when I saw the lovely huge fresh caught shrimp at the store I knew I wanted to do something with them. She loves seafood and I knew she would love them. I made Shrimp with Tomatoes and Feta Cheese and it was scrumptious.
I wanted something that would compliment the saltiness of the feta and immediately I knew it had to be lemon. The lemon and the pepper in this dish were perfect and would go wonderfully with any seafood dish you make. Plus it is a simple side dish so no fuss, that is another huge plus for me.
You can adjust the pepper level to suit your taste. I wasn’t sure how she would want it so I actually went light on the pepper. The next time I will use more, but again, I love things a bit spicy. You could also add a bit of butter to add some creaminess if you want but I was trying to keep things a bit lighter and healthier than I used to in the past.
Lemon Pepper Rice
2 cups long grain rice
Zest of 1 lemon
Juice of 2 lemons
3 1/2 cups chicken stock
Fresh cracked pepper to taste
2 tablespoons fresh chives, chopped
Place the rice, stock, lemon juice, and lemon zest in a medium sauce pan. Cover and bring to a boil, reduce heat to low and cook for 20 minutes. Remove from heat and fluff the rice with a fork. Add ground pepper to taste (I used two healthy pinches, about 2 teaspoons) and stir in the chopped chives.