Garlic Butter Shrimp Over Jasmine Rice
Ingredients
- 1½ cupjasmine rice
- ·water
- ·salt
- 4 tablespoonbutter
- 6 clovegarlic
- 1½ poundshrimp (large, peeled and deveined)
- 1lemon
- ·fresh parsley
- ·black pepper
Prep
- 01
Peel and devein 1 1/2 pounds large shrimp if not already done.
- 02
Mince 6 cloves garlic.
- 03
Chop a handful of fresh parsley for garnish.
Method
- 01
Rinse 1 1/2 cups jasmine rice under cold water until the water runs clear. In a medium pot, bring 2 1/2 cups water to a boil with a pinch of salt. Add the rice, stir once, reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
- 02
While the rice cooks, melt 4 tablespoons butter in a large skillet over medium-high heat. Mince 6 cloves garlic and add to the pan. Stir constantly for about 1 minute until fragrant and golden.
- 03
Add the shrimp to the skillet and cook for 2 to 3 minutes per side until pink and just cooked through (do not overcook). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 04
Juice the lemon and stir into the shrimp off the heat. Taste and adjust seasoning as needed.
- 05
Fluff the rice with a fork and divide among bowls. Top with the garlic butter shrimp and drizzle any pan sauce over the top. Garnish with fresh parsley.
Spice Tips
For warmth, add a pinch of red pepper flakes to the garlic butter. A splash of white wine (about 1/4 cup) added after the garlic and simmered for 1 minute deepens the sauce. Fresh thyme or tarragon can replace or join the parsley for an herbaceous note.
The whole meal comes together in about 25 minutes. For extra richness, stir in 2 tablespoons of heavy cream or crème fraîche after cooking the shrimp. Leftover shrimp is best eaten the same day.