Make a complete, flavorful dinner of shrimp and rice cooked together in one skillet with a rich garlic butter sauce.
Author:Ahazzam
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/2 cup chopped onion
1 1/2 cups long-grain white rice, uncooked
3 cups chicken broth
1/2 cup heavy cream
1/4 cup fresh parsley, chopped
Instructions
Heat olive oil in a large, deep skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to the skillet and cook for 1-2 minutes per side until pink. Remove shrimp and set aside.
Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Add onion and cook until softened, about 3 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add uncooked rice to the skillet and stir for 1 minute to coat the grains with the butter mixture.
Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during simmering.
Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter and the heavy cream until combined.
Gently fold the cooked shrimp back into the rice mixture. Cover and let stand for 5 minutes to heat the shrimp through.
Stir in the fresh parsley before serving.
Notes
For extra flavor, you can add 1/4 teaspoon of red pepper flakes with the garlic.
Use pre-cooked shrimp if you want to reduce the cooking time for the shrimp portion.
If you prefer a tangier flavor, substitute half of the heavy cream with lemon juice after removing the skillet from the heat.