My family loves this meal. Even as toddlers my boys would dig in with their little fingers and devour the garlic shrimp leaving a buttery trail across the table, on their chair and wherever their hands went, but no matter, it was so worth it to see their grinning faces as they gobbled it all up!
Many people would look at this recipe and scoff at the amount of butter called for. Whoa! That's a lot of butter! Yet this dish is surprisingly well balanced. Shrimp are virtually fat-free so that gives you some wiggle room to allow yourself to really enjoy the amazing garlic butter and not feel guilty about it. Not even a little bit.
I love this recipe because it is so flexible. I used basmati rice but you could use any kind of rice and toss in pretty much whatever you have lying around in your vegetable drawer. You could use snow peas, bok choi, spinach, or mushrooms, the options are up to you!
This meal is bright and overall light tasting. The trick is all in the timing of the cooking. Start the rice first and chop your vegetables before you heat up your pan. When there is about 10 minutes left until your rice is ready this is the time to start cooking!
1 cup rice (cook as per directions)
4 Tbsp butter
1 lb shrimp
1/2 onion diced
1 head broccoli trimmed and chopped
1 bell pepper chopped
1 pint cherry tomatoes
1 cup celery chopped
1 clove garlic
1 tsp kosher salt
1 tsp ground black pepper
1 Tbsp soya sauce
1- prepare the rice as per the instructions on the label
2- in a pan melt the butter and add garlic, pepper and kosher salt.
3- bring up the heat to medium-high and add shrimp, sauté for a few minutes and add the vegetables
4- continue to sauté until the shrimp begin to lose their translucency and turn pink - this won't take long so don't over cook your shrimp, they will shrivel and become tough!
5- dish out the rice and serve shrimp and vegetables on top of the rice. A little soya sauce can be drizzled on top for those who can take the extra hit of sodium.
* cooking tip: smaller shrimp will cook faster than larger shrimp and larger pieces of chopped vegetables will take longer than smaller pieces.
When vegetables are over-cooked they lose their bright colour and turn mushy, so when cooking this dish try to keep your peppers and broccoli a little bit crunchy for a bright taste and crunchy texture.
Have a great day and Love Good Food! ❤️
Wife, mother and pilot, with a passion for good food.