Description
This recipe features a vibrant, savory herbed garlic shrimp served over a bed of fluffy rice, perfect for a quick and flavorful meal. The shrimp is sautéed with garlic and fresh herbs, creating a delightful balance of zest and freshness that complements the simple rice base.
Ingredients
Scale
Shrimp and Herb Mixture
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Rice
- 1 cup long-grain white rice
- 2 cups water or low-sodium chicken broth
- Pinch of salt
Instructions
- Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add a pinch of salt and the rinsed rice. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and keep warm.
- Prepare the Shrimp: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Sauté the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2 to 3 minutes on one side until pink and opaque, then flip and cook for another 1 to 2 minutes. Season with salt and pepper to taste.
- Add Herbs: Remove the skillet from heat; stir in the fresh parsley and chives to the cooked shrimp. Toss gently to combine and allow the herbs to release their aroma.
- Serve: Spoon the cooked rice onto plates and top evenly with the herbed garlic shrimp. Serve immediately for best flavor and texture.
Notes
- Use fresh herbs for the best flavor; dried herbs won’t provide the same vibrant taste.
- You can substitute shrimp with other shellfish like scallops or small lobster pieces.
- For a spicier version, add red pepper flakes while sautéing the garlic.
- Ensure not to overcook shrimp to keep it tender and juicy.
- Chicken broth can be used instead of water for more flavor in the rice.
