Description
A luxurious and comforting dish featuring tender shrimp in a velvety cream sauce served over fragrant herb-infused rice.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 2 cups long-grain white rice
- 4 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
- 2 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 until the water runs clear. In a medium pot, bring the chicken broth to a boil, add the rice, reduce heat to low, cover, and simmer for 15-20 minutes until tender and liquid is absorbed. Fluff with a fork and stir in half of the parsley and dill.
- While the rice cooks, pat the shrimp dry and season with salt, pepper, and paprika. In a large skillet, heat olive oil 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 butter over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Reduce heat to low and stir in Parmesan cheese until melted and the sauce is smooth. Return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 1-2 minutes to heat through.
- Serve the creamy shrimp over the herb rice, garnished with the remaining fresh herbs and lemon wedges on the side.
Notes
You can customize the seasonings to taste.