Description
A quick and elegant dish featuring tender shrimp in a creamy lemon-herb sauce served over perfectly cooked white rice.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 lemon (zest and juice)
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Rinse the rice under cold water. In a medium pot, combine rice and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until fluffy.
- While rice cooks, season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
- In the same skillet, melt butter. Add garlic and sauté for 1 minute until fragrant. Stir in heavy cream, lemon zest, lemon juice, thyme, and parsley. Simmer for 5 minutes until slightly thickened.
- Return shrimp to the skillet and toss to coat in the sauce. Cook for 1-2 minutes to heat through.
- Serve the lemon herb cream shrimp over the fluffy white rice. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.