Garlic butter shrimp with rice
A last-minute dinner that leans on cooked shrimp from the shelf. Garlicky butter and a handful of aromatics finish the shrimp in ten minutes, served over rice that cooks while you work.
About 1130 calories a serving, 130 g protein, 102 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
You need
To buy
- 1 lemon
From your shelf
- one 12-ounce package peeled bay deveined & tail off bay cooked shrimp
Staples
- 3 tablespoons butter
- 3 cloves, minced garlic
- 1 cup rice
- to taste salt
- to taste pepper
- Bring 2 cups water to a boil in a pot and stir in 1 cup rice with a pinch of salt. Reduce heat to low, cover, and cook until tender and water is absorbed, about 18 minutes.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat and add 3 minced garlic cloves, stirring until fragrant, about one minute.
- Add the contents of the shrimp package to the skillet and toss gently until warmed through, about 3 minutes. Squeeze half a lemon over the shrimp, season with salt and pepper, and taste.
Note Use the other half lemon at table. Leftovers keep covered for one day and reheat gently on the stovetop. Serve with crusty bread to soak the pan sauce.
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.