The simple name of Shrimp and Rice hides the true depths of the flavor it achieves. The fluffy rice is infused with meaty, savory flavors and aromatic garlic, with notes of rich butter weaved throughout. The shrimp is cooked to a pink sweetness and then saturated in bright, tangy lemon flavors. Shrimp and Rice is a rustic and refreshing main course that’s prepared to wow you… and it will!
Ingredients
- 4 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 5 medium cloves garlic, minced
- 1/2 teaspoon red pepper flakes, optional
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 1/2 cups long-grain white rice, such as jasmine or basmati, rinsed until the water runs clear
- 1/2 cup dry white wine
- 2 3/4 cups chicken stock
- 1 pound shrimp, peeled and deveined
- 1 teaspoon lemon zest
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped
Directions
Step 1 –Heat the butter in a medium saucepan with a tight-fitting lid over medium heat.
Step 2 –Once the butter melts, add the shallot and cook until soft and translucent, about 3 minutes.
Step 3 –Add the garlic and red pepper flakes to the shallots and cook until fragrant, about 1 minute.
Step 4 –Season the shallots with salt and pepper.
Step 5 –Add the rice to the shallot mixture and cook until toasted and fragrant, about 4 minutes.
Step 6 –Add the wine to the shallot mixture and cook until reduced by half, about 2 minutes.
Step 7 –Add the chicken broth to the shallot mixture.
Step 8 –Increase the heat to high.
Step 9 –Bring the mixture to a boil, then reduce the heat to low. Place the lid on the saucepan.
Step 10 –Season the shrimp on both sides with salt and pepper.
Step 11 –After cooking the rice for 10 minutes, lift the lid and scatter the shrimp over the surface of the rice in a single layer. Quickly return the lid and allow the skillet to cook over low heat until the rice is just cooked through, for about 5-7 minutes.
Step 12 –Keeping the lid on, remove the skillet from the heat and allow it to rest undisturbed until the shrimp is opaque, pink, and cooked through at 145 degrees F, about 5 minutes.
Step 13 –Fluff the rice using a fork.
Step 14 –Partially stir the shrimp into the rice.
Step 15 –Mix the lemon zest, lemon juice, and parsley into the shrimp and rice mixture.
Step 16 –Season the shrimp and rice mixture to taste with salt and pepper.
Step 17 –Serve immediately.
