Lemon + Shrimp = delicious. It’s really as simple as that. There are certain foods that need oh so little to be amazing, and shrimp certainly fall in that category. For example … steamed shrimp with extra hot horseradish and a cold beer (god, am I craving a beach holiday or what?), or in the case of this recipe, shrimp sauteed with lemon, butter, and white wine. Enjoy!
*To speed up this recipe, consider cooking the rice the night before or using a quick-cooking rice (in that case, follow the package instructions to prepare). I used a water/wine combination to add more flavor to the rice, but this is optional. If you cook quick-cooking rice you probably won’t use wine, but you can still use the 1/4 cup wine when you saute the shrimp and get a similar flavor.
- 1 cup brown rice
- 1 and 1/2 cups water
- 1 and 1/4 cups dry white wine, such as Sauvignon Blanc, divided
- 1 tbsp. butter
- 3 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- 1 pound medium shrimp, peeled and deveined
- 2 lemons, 1 juiced and 1 sliced thin
- 2 tbsp. chopped fresh parsley
Start your rice first and then you can prep the other ingredients. Rinse the rice and combine the rice, water, and 1 cup wine in a large saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand 5 minutes, then fluff with a fork.
While your rice cooks, prepare your shrimp and other ingredients. When there is about 5 minutes left of rice cook time, heat the butter in a large saute pan. Add the garlic and cook at medium heat for a minute or two until fragrant. Add the 1/4 cup wine, red pepper flakes, shrimp, and lemon juice. Cook until the shrimp is opaque and cooked through, about 5 minutes. In a large bowl, combine the cooked rice and shrimp mixture. Stir in the chopped parsley, season with S/P, and garnish with sliced lemon. Serve immediately.
Recipe source: Original
Time: ~1 hr.