Description
A delightful and creamy shrimp dish paired with herbed rice, perfect for cozy dinners or gatherings.
Ingredients
- Shrimp: 1 ½ lbs, peeled, deveined, tails removed
- Butter: 4 tbsp, unsalted
- Garlic: 4 cloves, minced
- Heavy cream: ¾ cup (or crème fraîche)
- Fresh parsley: ⅓ cup, finely chopped
- Fresh dill (optional): 2 tbsp, chopped
- Cooked jasmine or basmati rice: 3 cups
- Olive oil: 1 tbsp
- Lemon juice: 2 tbsp, fresh
- Salt: 1 tsp (or to taste)
- Black pepper: ½ tsp, freshly ground
Instructions
- Combine the cooked rice with 2 tablespoons of parsley, 1 tablespoon of dill, ½ teaspoon of salt, and a drizzle of olive oil. Fluff the rice with a fork and keep it warm for serving later.
- In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant.
- Season the shrimp with ½ teaspoon of salt and ¼ teaspoon of black pepper. Add the shrimp to the skillet in a single layer and cook for about 2 minutes on each side until they’re opaque and pink. Transfer the cooked shrimp to a plate and set aside.
- Reduce heat to low. Melt the remaining 2 tablespoons of butter in the skillet. Pour in the heavy cream while stirring, scraping up any browned bits from the pan. Let it simmer for 3–4 minutes until slightly thickened.
- Return the shrimp to the pan and stir to coat them in the sauce. Add the remaining parsley, dill, and lemon juice. Adjust seasoning with salt and pepper to your liking.
- Divide the herb rice among four serving bowls. Top each bowl with the creamy shrimp mixture and drizzle with any extra cream sauce. Garnish with reserved herbs and a lemon wedge for a pop of color.
Notes
Experiment with different herbs and add a pinch of red pepper flakes for spice if desired.
