Description
A quick and flavorful one pot shrimp and rice meal that’s perfect for busy weeknights.
Ingredients
- 1½ cups jasmine rice, rinsed
- 5 tablespoons butter, divided
- ½ cup yellow onion, finely chopped
- 1½ tablespoons garlic, minced
- 2½ cups low-sodium chicken broth
- 2 teaspoons lemon zest
- Salt and black pepper, to taste
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh lemon juice
- ⅓ cup parmesan cheese, finely shredded
- 2 tablespoons fresh parsley, minced
Instructions
- Rinse the jasmine rice under cold running water for about 1 minute until the water runs nearly clear. Drain thoroughly and set aside.
- Melt 1 tablespoon of butter in a medium pot over medium heat. Add the chopped onion and sauté for 4 minutes until it softens and becomes translucent.
- Add the minced garlic and sauté for 30 seconds longer until fragrant.
- Pour in the chicken broth and add the lemon zest. Season with salt and pepper to taste, then bring the mixture to a boil. Stir in the rinsed rice quickly.
- Cover the pot tightly and reduce the heat to low. Let the rice simmer for 13 minutes without lifting the lid.
- After 13 minutes, arrange the shrimp in an even layer on top of the rice. Drizzle the lemon juice over the shrimp and dot with the remaining 4 tablespoons of butter pieces. Cover again and continue cooking for 2 to 3 minutes until the shrimp are about halfway cooked through.
- Remove the pot from the heat and toss in the parmesan cheese and minced parsley, stirring gently to combine. Keep the pot covered and let it rest for a few minutes before serving.
Notes
For added flavor, consider incorporating your favorite vegetables or trying different herbs. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Seafood