Description
Succulent shrimp sautéed in a rich, creamy garlic butter sauce, served over fragrant herb rice and finished with a generous sprinkle of cracked black pepper.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 2 cups cooked white rice
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp cracked black pepper
- Salt to taste
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
- Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, melt remaining butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream, stirring constantly. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
- Return shrimp to the skillet, add parsley, thyme, and cracked pepper. Stir to coat and heat through.
- Serve the creamy garlic butter shrimp over warm herb rice, garnished with additional parsley and cracked pepper.
Notes
You can customize the seasonings to taste.