Rummaging through the freezer I came across a bag of peeled, uncooked shrimp waiting for inspiration. After looking through a couple of cookbooks and scavenging the Interwebs I came across a recipe similar to the one below. I made a few modifications and, presto, dinner was served.
Lemony Shrimp with Garlic Rice
Prep time: 5 minutes
Total time: 25 minutes
- 1 Tbsp. olive oil
- 1 cup basmati rice
- 2 cloves garlic, grated
- 2 cups water
- 1 tsp. kosher salt (plus more for seasoning the shrimp)
- 1 cup chicken stock (unsalted if you can find it)
- 2 lemons, sliced into rings
- 1/2 tsp. smoked paprika
- 2 Tbsp. unsalted butter, cut into cubes
- 2 Tbsp. finely chopped fresh parsley
- black pepper
- Heat oil in a saucepan over medium heat until shimmering. Add the rice and toss to coat with oil. Toast the rice for about 5 minutes, stirring frequently to prevent burning.
- Remove the pan from the heat and stir in the water, garlic and 1 teaspoon of salt. Cover, return to heat and reduce to low. Cook for 15 minutes.
- Pat the shrimp dry and season both sides with salt and pepper.
- While the rice cooks heat the chicken stock, lemon rings and paprika in a non-stick skillet over low heat until it is simmering; about 5 minutes. Add the shrimp and cook for about 2 minutes.
- Add the butter and swirl it among the shrimp to create a slightly creamy sauce. Remove from the heat, add the parsley and taste. Adjust salt and pepper as desired.
- Serve shrimp over a generous helping of garlicky rice.