Shrimp Scampi, w/Basmati Rice
Source of Recipe
from SamG, practicalkitchen
Shrimp Scampi, w/Basmati Rice
1 cup basmati rice
1 teaspoon salt plus more to taste
1 pound large shrimp, in or out of the shell,
...with tails left on
3 tablespoons Olive oil
3 large cloves garlic, peeled and chopped
freshly ground black pepper
1/2 lemon, juiced
1/4 cup dry white wine, (a Chardonnay works well)
4 sprigs parsley, preferably flat leaf variety, chopped
1 Tablespoon butter, cut into 4 pieces
While the hot-water tap runs,
- stovetop: place rice in a 2 quart saucepan. Add 2 cups
hot tap water and 1 teaspoon salt. Cover and bring to
boil over high heat, then reduce the heat to low and
cook for 10 minutes. Turn the heat off and keep covered
until ready to serve.
- microwave: place rice, 2 cups hot water, and 1 teaspoon
salt in a 2 quart microwave-safe container. Cover and
microwave on high power for 10 minutes. Keep covered
until ready to serve.
Meanwhile, pour oil in a 12 inch skillet over medium/low
heat. Add the garlic and cook, stirring, for 1 minute.
Add the shrimp to the skillet, increase the heat to medium,
and cook for 2 minutes on one side. While the shrimp cook,
season with salt and pepper to taste.
Turn the shrimp over and cook for 1 minute. Add the juice
and wine to the skillet. Raise the heat to high and cook for
2 minutes, stirring to mix well.
Add parsley and the butter to skillet. Stir just until butter
is melted and incorporated, giving the sauce a creamy
texture. Remove from the heat and serve with rice.
Makes 4 servings.
Nutritional info per serving:
Calories: 420, Fat: 15 g. Saturated Fat: 3.5 g, Sodium: 870 mg
Protein: 28 g, Cholesterol: 230 mg, Carbohydrate: 41 g
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