One skillet shrimp dinner, right this way! The shrimp is steamed in a pot of tender rice that’s been cooked with aromatic white wine, garlic, and shallot, then finished with butter, lemon, and parsley.
Cook Time
25 minutes
Total Time
35 minutes
Yield
4 servings
Ingredients
1 lb shrimp (425 g), peeled and deveined
1 ½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large shallot, minced
3 cloves garlic, minced
½ teaspoon red pepper flakes
1 ½ cups white rice (300 g), rinsed
½ cup white wine (120 mL)
1 ¾ cups water (420 mL)
2 tablespoons unsalted butter
lemon, juiced
½ cup fresh parsley (120 mL), finely chopped
Nutrition Info
Calories 299
Fat 11g
Carbs 20g
Fiber 0g
Sugar 0g
Protein 24g
How to Make It
1. Step
On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
2. Step
Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
3. Step
Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
4. Step
Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
5. Step
Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3–4 minutes.
6. Step
Add the butter, lemon juice, and parsley, and stir to combine.
