Description
A comforting bowl of creamy herb rice paired with succulent garlic butter shrimp for a culinary masterpiece.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons garlic, minced
- 2 tablespoons butter
- 1 cup rice (Jasmine or basmati)
- 2 cups chicken broth or water
- 1/2 cup heavy cream
- Fresh herbs (parsley, dill, or basil), chopped
- Salt and pepper to taste
Instructions
- In a saucepan, combine rice and chicken broth (or water) and bring to a boil. Reduce heat to a simmer, cover, and cook according to package instructions until fluffy (about 18-20 minutes).
- Melt butter in a non-stick skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add shrimp to the skillet and cook for about 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, pour in heavy cream and add fresh herbs. Stir to combine and adjust seasoning with salt and pepper.
- Return shrimp to the skillet, coating them in the creamy herb sauce. Serve over a generous mound of the cooked rice.
Notes
For a crispy twist, try cooking the shrimp in an air fryer. You can also add seasonal vegetables for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg