Lemon Garlic Shrimp & Rice
Quick · 30 min · Serves 2 · Mediterranean
Dietary: pescatarian, gluten-free, nut-free
Shrimp seared hard and finished in a white wine, garlic, and lemon butter sauce, served over rice with plenty of parsley.
Ingredients
For 2 servings
Rice
- 150 g rice
Shrimp
- 300 g shrimp, peeled and deveined, tails on
- 2 tbsp olive oil
- 4 clove garlic, finely chopped with a knife
- 60 ml white wine, dry
- 30 g butter, cubed
- 1 lemon, juiced
- 10 g parsley, finely chopped
Steps
Rice
- Rinse the rice in a sieve until the water runs clear, then cook it according to the packet. Keep it covered and warm while you cook the shrimp.
Shrimp
- If the shrimp were frozen, thaw them and pat them very dry, or they'll stew instead of browning. Toss them with 1 tablespoon of the olive oil, a pinch of salt and some pepper, and leave for up to 20 minutes, no longer, or the salt draws out their juices.
- Heat half the remaining oil in a large non-stick pan over high heat until shimmering. Add half the shrimp in a single layer and sear for 45 seconds per side, turning each one with tongs, then lift onto a plate. Heat the rest of the oil and sear the second batch the same way. Crowding the pan steams them.
- Return all the shrimp to the pan, add the garlic and stir for about 30 seconds, until fragrant. Adding it this late keeps it from burning over the high heat.
- Pour in the wine, which will sizzle hard, and stir, scraping the bottom of the pan, for about 30 seconds, until it has mostly evaporated.
- Scatter over the butter, add the lemon juice, and swirl the pan until the butter melts into a glossy sauce. The shrimp are done when curled into a loose C; a tight O means overcooked.
- Toss through the parsley and serve over the rice, with all the pan sauce spooned on top.