The simplicity of this meal will put this recipe in the dinner rotation. A tasty combination of shrimp, tomatoes, peas, lemon, and rice.
In a large tight-mesh strainer, rinse the rice under cold running water until the water runs almost clear. Drain out excess water.
In a medium saucepan, combine the rice and stock. Bring to a boil and cover. Turn the heat to low and cook for 15 minutes, or until rice is tender. Remove the pan from the heat. Let the rice rest with the lid on for 10 minutes.
Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the shrimp and cook for 3 to 4 minutes or until the shrimp are cooked through. Transfer the shrimp to a plate.
Add the tomatoes to the skillet with a pinch each of salt and pepper. Cook, stirring often, for 2 to 3 minutes.
Add rice to the skillet with the peas, lemon rind and juice. Stir gently for 1 minute to heat the peas. Stir in the shrimp and all but 1 tablespoon of the parsley. Serve in shallow bowls sprinkled with the remaining parsley and garnished with lemon. *