Description
This easy garlic butter shrimp and rice recipe combines succulent shrimp sautéed to golden perfection with flavorful rice cooked in a fragrant mix of garlic, onion, crushed tomatoes, and peas. Finished with a luscious garlic butter sauce infused with white wine and fresh lemon juice, this dish is a quick yet impressive meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Rice and Vegetable Base
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 2½ cups white rice
- ½ cup white wine (optional)
- 400g/14 oz crushed tomatoes
- 4 cups chicken or fish stock
- 2 cups frozen peas
- 1 tsp salt
- Pepper to taste
Shrimp
- 500g/1 lb shrimp or prawns, shelled and deveined
- 2 tbsp olive oil
- Salt and pepper to taste
Garlic Butter Sauce
- 2 tbsp butter
- ½ cup white wine
- ½ cup chicken or fish stock
- 1 tbsp fresh lemon juice
To Serve
- Chopped parsley
- Lemon slices
Instructions
- Sauté Onion and Garlic: Heat the olive oil in a large, deep sauté pan over medium heat. Add the finely chopped onion and crushed garlic cloves, frying until they become fragrant and translucent, creating a flavorful base for the dish.
- Add Rice and Liquids: Stir in the white rice to coat it in the oil, then add the white wine if using. Allow the mixture to simmer for a minute or two so the alcohol cooks off. Next, add the crushed tomatoes, chicken or fish stock, and frozen peas. Season the mixture with salt and pepper according to your taste.
- Cook the Rice: Reduce the heat to low, cover the pan, and let the rice simmer gently for about 15 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Fry the Shrimp: While the rice is cooking, heat a separate pan over very high heat. Add the shrimp seasoned with salt and pepper, and fry in olive oil until golden brown on both sides. At this stage, the shrimp don’t need to be fully cooked through as they will finish cooking later with the rice.
- Prepare Garlic Butter Sauce: Remove the shrimp from the pan and set aside. In the same pan, add the butter and garlic and cook for about 30 seconds to release their flavors. Deglaze the pan by pouring in white wine, scraping up any browned bits. Add chicken or fish stock and fresh lemon juice, then allow the sauce to simmer for approximately 5 minutes until it has slightly reduced and thickened.
- Steam Shrimp with Rice: When the rice has absorbed the liquid completely, remove the pan from heat and stir the fried shrimp into the rice. Cover with a lid and let it steam together for 5 minutes, allowing the shrimp to cook through and the flavors to meld.
- Serve: Plate the shrimp and rice mixture, spoon over the garlic butter sauce, and garnish with chopped parsley and lemon slices for a fresh, vibrant finish.
Notes
- Using white wine is optional but adds a nice depth of flavor; you can substitute with additional stock if preferred.
- Ensure the shrimp are shelled and deveined for the best texture and ease of eating.
- Cook the shrimp just until golden in the pan; they will finish cooking during the steaming step to prevent overcooking.
- Frozen peas add sweetness and color, but fresh peas can be used as a substitute when in season.
- For a gluten-free version, confirm that your stock and other ingredients do not contain gluten.
Keywords: garlic butter shrimp, shrimp and rice, easy shrimp recipe, garlic butter sauce, one pan shrimp dish