Description
A luxurious and comforting bowl featuring succulent shrimp in a velvety cream sauce served over fragrant herb-infused 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
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp paprika
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
1. Prepare the Crust:
- Rinse the rice under cold water. In a saucepan, combine rice and chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until tender. Stir in parsley and dill, then set aside.
- In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt, pepper, and paprika. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, melt butter. Add onion and garlic, sauté until softened, about 3 minutes. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
- Stir in Parmesan cheese until melted and sauce thickens slightly, about 2-3 minutes. Return shrimp to the skillet, tossing to coat in the sauce. Cook for an additional minute to heat through.
- To serve, divide herb rice among bowls, top with creamy shrimp and sauce. Garnish with extra herbs and serve with lemon wedges.
Notes
You can customize the seasonings to taste.