Garlic Butter Shrimp and Rice
Try this Garlic Butter Shrimp and Rice recipe, or contribute your own.
Try this Garlic Butter Shrimp and Rice recipe, or contribute your own.
- 2 tablespoons chopped fresh parsley
- 6 tablespoons butter
- salt and fresh ground pepper to taste
- 1 cup dry rice (i use minute rice)
- 3 to 4 garlic cloves minced
- 1 bag (12-ounces) extra large cooked, peeled, deveined shrimp
- 1/4- cup shredded parmesan cheese
- 3 tablespoons skim milk
- shredded parmesan cheese for garnish optional
- Carbohydrate 0.690030937034622 g
- Cholesterol 45.9843750194273 mg
- Fat 17.2969037573849 g
- Fiber 0.0626999990940094 g
- Protein 0.628937812246519 g
- Saturated Fat 10.9476972234266 g
- Serving Size 1 1 Serving (35g)
- Sodium 168.373875047519 mg
- Sugar 0.627330937940613 g
- Trans Fat 1.21392396926732 g
- Calories 157 calories
Step-by-step
- Prepare rice according to the directions on the box.
- In a large skillet, melt butter over medium-heat.
- Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
- Stir in the shrimp and cook for 1 minute, stirring frequently.
- Add prepared rice to the skillet and mix until well combined.
- Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
- Remove from heat.
- Garnish with parmesan cheese.
- Serve.
Standard risotto relies on gradual broth absorption and starch agitation, whereas this skillet method tosses pre-cooked shrimp directly into finished grains with butter and dairy. Garlic burns easily in plain butter above 350 degrees Fahrenheit, yielding acrid compounds that ruin the pan sauce. Keep the skillet at medium heat and stir constantly for precisely three minutes until the minced cloves turn pale gold. Pre-cooked frozen shrimp require only one minute of direct heat to warm through; longer exposure denatures the proteins further, producing a rubbery texture.
Adapting Dairy and Grains
Skim milk lacks the fat solids required to create an emulsion with parmesan cheese, often resulting in a grainy sauce rather than a cohesive coating. Substitute whole milk or heavy cream at a one-to-one ratio for the skim milk to maintain dairy stability. Minute rice cooks via pre-gelatinized starch channels, which absorb added moisture differently than raw long-grain varieties. Drain cooked grains thoroughly before introducing them to the skillet to prevent excess steam from diluting the butter sauce.
- Stir continuously during the three-minute garlic saute window to prevent scorching.
- Limit shrimp heating time to sixty seconds to avoid tough proteins.
- Use whole milk instead of skim to prevent cheese separation in the pan.
