Garlic butter shrimp with rice
Cooked shrimp means dinner in twenty minutes. A quick garlic and butter sauce wakes them up, and rice soaks up the pan juices. This shelf's ready-to-eat shrimp was made for a tired weeknight.
About 880 calories a serving, 55 g protein, 103 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 1 lb [454 g] cooked shrimp, large, peeled and deveined
Staples
- 1 cup rice
- 3 tablespoons butter
- 4 cloves garlic
- to taste salt
- to taste pepper
- 1 tablespoon oil
- Start rice in salted water according to package directions, about 15 minutes to done. While it cooks, mince 4 cloves garlic.
- Warm 1 tablespoon oil in a large skillet over medium-high heat. Add 1 lb shrimp and cook, stirring now and then, until the edges are lightly browned, about 2 minutes. Push shrimp to the side of the pan.
- Add 3 tablespoons butter and 4 cloves minced garlic to the empty side of the pan. Cook, stirring, until fragrant, about 1 minute.
- Toss the shrimp with the garlic butter, add salt and pepper to taste, and squeeze in half the lemon. Cook 1 more minute, then taste and adjust seasoning. The pan sauce is ready when you taste it and want more.
Note Swap the shrimp for white fish fillet cut into chunks if you need to. Leftovers hold in the refrigerator for two days; toss with rice for lunch. Serve over the cooked rice with the remaining lemon on the side.
On the label
SHRIMP, SALT, SODIUM TRIPOLYPHOSPHATE (TO RETAIN MOISTURE).
First Street, frozen fish & seafood, serving 84 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.