Lemon Garlic Butter Shrimp Rice Pilaf
Equipment
- Large skillet
- Wooden spoon
- Measuring cups
Ingredients
- 4 tablespoons butter
- 4 garlic cloves, minced
- 1 small onion, diced
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 1 pound large shrimp, peeled and deveined
- Zest and juice of 1 large lemon
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt the butter in a large skillet over medium heat. Add the diced onion and cook until it softens, about 3 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the rice and stir to coat it in the butter. Toast the rice for 2 minutes.
- Pour in the chicken broth, lemon zest, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- Scatter the shrimp and frozen peas over the rice. Cover again and cook for 5 to 7 minutes until the shrimp turn pink and the rice is tender.
- Remove the skillet from the heat. Stir in the lemon juice and chopped parsley, then fluff the rice gently with a fork before serving.
Notes
Use fresh lemon juice at the end rather than bottled to keep the flavor bright. If the rice seems dry after cooking, add a small splash of broth before adding the shrimp. Leftovers reheat well in a covered skillet with a little extra broth to restore moisture.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Wooden spoon, Measuring cups
Cuisine: American
Equipment: Large skillet, Wooden spoon, Measuring cups