Garlic butter shrimp over rice
Already cooked and peeled, these shrimp need only a quick toss in aromatic garlic butter. This is the fastest route from shelf to supper, ready in under fifteen minutes from cold pan to table.
About 980 calories a serving, 57 g protein, 122 g carbohydrate, 28 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
From your shelf
- 1 lb [454 g] deveined & tail off, peeled small cooked shrimp
Staples
- 3/4 cup rice
- 1.5 cups water
- to taste salt
- 3 tablespoons butter
- 4 cloves garlic
- 1 tablespoon oil
- to taste pepper
- Pour 1.5 cups water into a pot with a pinch of salt, bring to a boil, stir in 3/4 cup rice, cover, and lower heat to a bare simmer. Set a timer for 18 minutes; the rice will be tender and fluffy when the water is absorbed.
- While rice cooks, mince 4 cloves garlic. Melt 3 tablespoons butter with 1 tablespoon oil in a wide skillet over medium heat.
- Add the minced garlic and cook for 30 seconds until fragrant, then add 1 pound shrimp and toss constantly for 2 minutes until they are heated through. Taste and season with salt and pepper.
- Divide rice between two bowls and spoon shrimp and pan juices over the top.
Note Swap white wine or lemon juice for half the butter if you have it. Leftover shrimp and rice keep three days refrigerated; reheat gently with a splash of water. Serve with a simple green salad or steamed broccoli.
On the label
SHRIMP, SALT, SODIUM PHOSPHATE (TO RETAIN FRESHNESS).
First Street, frozen fish & seafood, serving 85 g, package 32 oz/2 lbs/907 g. Ingredients as printed on the label.
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Cooks as shrimp. Half of it left? Use up the shrimp.