Raw shrimp in a garlic oil cooks down to a quick dinner when you have rice on hand. These frozen tails thaw while your pan heats, so dinner is ready in twenty minutes. Serve over plain white rice to catch the pan juices.

Serves 2. 25 minutes, 10 at the stove.

About 770 calories a serving, 54 g protein, 97 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 1 cup of rice on to cook in salted water if not already done. Thaw 1 pound shrimp in cold water or hold under cold running water for five minutes until they lose their ice crust.
2. Heat 2 tablespoons oil in a large skillet over high heat until it shimmers. Mince 3 cloves garlic and add to the oil, stirring for thirty seconds until fragrant.
3. Add the shrimp to the pan in one layer. Let them sit undisturbed for two minutes until the underside turns opaque, then turn each one and cook the other side until the shell is pink throughout, about one more minute.3 min
4. Season with salt and pepper to taste. Divide the rice between two bowls and top with the shrimp and pan oil.

Note Swap raw shrimp for cooked if that is what you have; cook for one minute only just to warm and lightly caramelize. Leftovers keep refrigerated for two days; serve cold as a salad or reheat gently in a skillet. Squeeze fresh lemon juice over the top and serve with hot sauce on the side.