Easy garlic butter shrimp and rice
User Reviews
4.5
Easy garlic butter shrimp and rice
Description
Easy garlic butter shrimp and rice brings together sautéed shrimp and a tomato-infused rice cooked in chicken or fish stock. Onion and crushed garlic gently cook before the addition of rice, wine, tomatoes, stock, and peas, creating a savory base that the rice soaks up while simmering. Shrimp are seared separately to develop color, then combined with garlic butter, white wine, stock, and lemon juice to create a sauce that melds with the rice as it finishes cooking under a lid.
The resulting dish balances tender rice with hints of tomato and peas, alongside juicy shrimp flavored by buttery garlic and citrus. The use of wine and fresh lemon provides subtle brightness that lifts the overall flavor, while black pepper and salt season throughout. Garnishing with parsley and lemon slices enhances the dish's color and freshness at serving.
This one-pan meal suits those seeking a flavorful, complete dinner with seafood and vegetables. It is best served immediately to enjoy the moist textures and aromatic finish.
Ingredients
- 1 onion finely chopped
- 4 garlic crushed, cloves
- 2½ cups white rice
- ½ cup white wine optional
- 400g/14 oz crushed tomatoes
- 4 cups chicken stock or fish stock
- 2 cups peas frozen
- 1 tsp salt
- black pepper to taste
For the shrimp
- 500g/1lb Shrimp shelled and deveined, or prawns
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
for the garlic butter sauce
- 2 tbsp butter
- 4 garlic crushed, cloves
- ½ cup white wine
- ½ cup chicken stock or fish stock
- 1 tbsp lemon juice fresh
to serve
- parsley chopped
- lemon slices
Instructions
- Heat the olive oil in a large, deep sauté pan. Add the onion and garlic and fry until fragrant and translucent.
- Add the rice, stirring to coat the rice in the oil then add the wine (if using). Allow to simmer for a minute or two then add the tomatoes, stock and peas. Season with salt and pepper.
- Reduce the heat, cover and allow to simmer for 15 minutes or until the rice is just cooked and the liquid has been absorbed.
- In the meantime, fry the shrimp in a very hot pan until golden brown on both sides (at this stage it's not necessary to ensure the shrimp are cooked through as they'll steam for another 5 minutes with the rice later).
- Remove from the pan then add the butter and garlic and allow to cook for 30 seconds before deglazing the pan with the wine. Pour in the stock and lemon juice then allow to cook for 5 minutes until slightly reduced.
- When the rice has absorbed the liquid, remove from the heat then add the shrimp. Cover with a lid and allow to steam for 5 minutes.
- Serve the shrimp and rice with the garlic butter sauce, lemon slices and parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 74g | 25% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 220mg | 73% |
| Sodium | 1131mg | 47% |
| Potassium | 496mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 26.3mg | 29% |
| Calcium | 176mg | 18% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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