Shrimp and Rice {One Pot}
User Reviews
4.5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
5
-
Course
Main Course
-
Cuisine
American
Shrimp and Rice {One Pot}
Description
This one-pot recipe begins by rinsing jasmine rice to remove excess starch, then sautéeing chopped onion and garlic in butter until softened. Adding chicken broth and lemon zest, the rice is simmered covered until mostly done. Shrimp are then placed on top with lemon juice and butter, cooking through using residual heat and steam. The final addition of Parmesan cheese and fresh parsley provides savory umami and herbaceous brightness without extra cooking.
The texture is tender and moist from the careful timing of adding ingredients, and the lemon zest and juice contribute a fresh citrus flavor that complements the shrimp and buttery rice base. This method reduces dishes and is efficient for weeknight dinners.
Serve the dish immediately for best shrimp texture, pairing well with a green vegetable or a simple salad to round out the meal.
Ingredients
- 1 1/2 cups jasmine rice
- 5 Tbsp butter divided, cut into 1/2-Tbsp pieces
- 1/2 cup finely chopped yellow onion
- 1 1/2 Tbsp minced garlic
- 2 1/2 cups chicken broth low-sodium
- 2 tsp lemon from 1 medium lemon, zest
- salt and black pepper
- 1 lb. Shrimp peeled and deveined, medium
- 2 Tbsp lemon juice fresh
- 1/3 cup finely shredded Parmesan Cheese
- 2 Tbsp minced parsley fresh
Instructions
- Place rice in a fine sieve. Rinse under cold water until water is nearly clear, about 1 minute. Drain well then set aside.
- Melt 1 Tbsp butter in a pot over medium heat. Add onion and saute 4 minutes.
- Add garlic and saute 30 seconds longer.
- Pour in chicken broth, lemon zest and season with salt and pepper to taste. Bring to a boil, then pour in rice and give it a quick stir.
- Cover and reduce heat to low. Let simmer 13 minutes (meanwhile peel the shrimp to make the most of the time).
- After 13 minutes quickly add the shrimp to the rice in an even layer, drizzle with lemon juice, dot with remaining 4 Tbsp butter. Cover and continue to cook 2 to 3 minutes longer until shrimp are about halfway cooked.
- Remove from heat. Toss in parmesan and parsley. Let rest for a few minutes, covered until shrimp are fully cooked through from the residual heat.
User Reviews
Overall Rating
4.5
You'll Also Love
