Description
A quick and elegant dish featuring tender shrimp in a rich, creamy garlic and herb sauce, served over fluffy steamed rice.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 2 cups white rice, uncooked
- 4 cups water
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- Salt and black pepper to taste
- 1/4 tsp paprika
Instructions
1. Prepare the Crust:
- Rinse the rice under cold water. In a medium pot, bring 4 cups of water to a boil, add rice, reduce heat to low, cover, and simmer for 15-20 minutes until tender. Fluff with a fork and set aside.
- While rice cooks, season shrimp with salt, pepper, and paprika. In a large skillet, melt 2 tbsp butter 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 1 tbsp butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, stirring constantly, and bring to a gentle simmer.
- Reduce heat to low, stir in parsley, dill, and lemon juice. Return shrimp to the skillet, tossing to coat in the sauce. Cook for 1-2 minutes until heated through.
- Serve the creamy herb shrimp over steamed rice, garnished with extra herbs if desired.
Notes
You can customize the seasonings to taste.