Garlic shrimp with rice and lemon
Garlic shrimp with rice is a short stovetop meal when the shrimp are already thawed and cleaned. Rice needs longer than the seafood, so start it first and keep the shrimp for the final few minutes. This is a simplified, wine-free household version.
If the skillet is too small, cook shrimp in two batches. Extra liquid from poorly drained shrimp will dilute the butter; drying them first makes the result easier to control. Refrigerate leftovers promptly and reheat to 165 °F (74 °C), accepting that the shrimp will become firmer.
- Calorieën
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- Eiwit
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- Vet
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- Koolhydraten
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Voor de berekening zijn ingrediënten, exacte hoeveelheden en het aantal porties nodig.
| Bereidingstijd | — |
|---|---|
| Actieve keukentijd | — |
| Moeilijkheid | — |
| Pittigheid | — |
| Keuken | Home cooking |
| Allergenen | — |
Ingrediënten
2 porties
Stap 1
Cook rice with the water and timing stated on its package. Wash and dry parsley. Check shrimp for remaining shells, then pat dry on a plate reserved for raw seafood.
Stap 2
Warm butter and oil in a skillet over medium heat. Add garlic and stir briefly, keeping it pale; dark garlic can overwhelm the sauce.
Stap 3
Add shrimp in a single layer and cook, turning once. Start checking after a few minutes. The flesh should be pearly and opaque throughout, with no translucent center; larger shrimp need longer.
Stap 4
Remove from the heat, stir in lemon juice and parsley, then season. Divide rice between bowls and spoon over shrimp and pan juices. Do not leave cooked shrimp in the hot pan while waiting for rice.
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