Lemon Shrimp with Garlicky Rice
Judy Kim
You’ll want to spoon this tangy butter sauce over everything.
Yields:
4
4
Prep Time:
0
hours
10
mins
Total Time:
0
hours
25
mins
Ingredients
1 c.
jasmine rice
jasmine rice
1
clove garlic, grated
clove garlic, grated
1 c.
low-sodium chicken stock
low-sodium chicken stock
2
lemons, cut into wheels
lemons, cut into wheels
1 lb.
shrimp, peeled and deveined
shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
2 tbsp.
salted butter
salted butter
1/4 c.
Freshly Chopped Parsley
Freshly Chopped Parsley
Directions
- Prepare rice according to package instructions. Add garlic to water before steaming. Fluff with a fork and set aside.
- Meanwhile, in a large skillet over medium heat add chicken stock and lemons; bring to a low simmer. Season shrimp with salt and pepper and add to skillet. Turn shrimp to cook evenly until pink, about 2 minutes. Turn off heat and add butter; slowly stir to create a creamy sauce. Toss in parsley and serve immediately with garlicky rice.