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Garlic Butter Shrimp and Rice

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • Rice:
  • 2 tablespoons butter
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1½ cups long-grain white rice
  • 3 cups chicken broth or vegetable broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Shrimp:
  • 1½ lbs large shrimp peeled and deveined
  • 4 tablespoons butter
  • 6 cloves garlic minced
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper optional
  • 2 tablespoons lemon juice
  • ¼ cup fresh parsley chopped
  • Salt and black pepper to taste
  • Serving:
  • Lemon wedges
  • Extra parsley

Instructions
 

  • Melt 2 tablespoons butter in large pot over medium heat.
  • Add onion. Cook 3 to 4 minutes until soft.
  • Add 3 cloves garlic. Cook 30 seconds.
  • Add rice. Stir to coat. Toast 1 minute.
  • Add broth, salt, and pepper. Stir.
  • Bring to boil over high heat.
  • Reduce to low. Cover with lid.
  • Simmer 15 to 18 minutes until rice is tender. Do not lift lid.
  • While rice cooks, pat shrimp dry. Season with salt and pepper.
  • Transfer cooked rice to serving bowl. Cover to keep warm.
  • Melt 4 tablespoons butter in same pot over medium-high heat.
  • Add 6 cloves garlic. Cook 30 seconds.
  • Add shrimp in single layer. Sprinkle with paprika and cayenne.
  • Cook 2 to 3 minutes per side until pink and opaque.
  • Add lemon juice and parsley. Toss together.
  • Serve shrimp over rice. Garnish with lemon wedges and parsley.

Notes

  • Pat shrimp dry before cooking
  • Do not overcook shrimp — 2 to 3 minutes per side
  • Do not lift rice lid while cooking
  • Use fresh garlic for best flavor
  • Cook shrimp last while rice stays warm
  • Serve immediately for best taste
  • Thaw frozen shrimp completely first
  • Large shrimp (31-40 count) work best
  • Store leftovers up to 2 days
  • Brown rice needs 40 to 45 minutes cooking time