Description
A delightful dish combining plump shrimp with garlic butter and fresh parsley, perfect for weeknight dinners or gatherings.
Ingredients
- 500g raw shrimp, peeled and deveined
- 125g unsalted butter, cut into cubes and at room temperature
- 6-8 garlic cloves, finely chopped
- 1/4 cup freshly chopped parsley
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups long-grain rice (Basmati or Jasmine)
- 4 cups water or chicken broth
- 1 tablespoon olive oil
- 1 lemon, cut into wedges for serving
Instructions
- Thaw and dry the shrimp, then season with salt and pepper.
- In a mixing bowl, combine butter, garlic, parsley, lemon juice, and red pepper flakes until smooth.
- Rinse rice under cold water, then toast in olive oil in a pot for 1-2 minutes.
- Add water or chicken broth to the rice, season with salt, and bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes.
- While rice cooks, heat a skillet, add garlic butter, and cook shrimp for 2-3 minutes on each side until pink.
- Pour remaining garlic butter into the pan and simmer for 1-2 minutes.
- Serve rice topped with shrimp, garnished with parsley and lemon wedges.
Notes
Keep garlic at a golden color to avoid a bitter flavor. Adjust the heat level with red pepper flakes and taste along the way.
