Garlic Butter Shrimp with Lemon Rice

Ingredients

• 120 g Minced garlic(20g)
• 230 g Finely chopped shallots(30g)
• 3370 g Cooked long-grain white rice(370g)
• 42 g Turmeric(2g)
• 530 ml Fresh lemon juice(30g)
• 630 g Unsalted butter(30g)
• 715 ml Olive oil(14g)
• 8450 g Large shrimp, peeled and deveined(450g)
• 95 g Paprika(5g)
• 102 g Dried oregano(2g)
• 113 g Salt(3g)
• 122 g Black pepper(2g)
• 1360 ml Low-sodium chicken broth or dry white wine(60g)
• 145 g Fresh chopped parsley(5g)
• 151 Fresh lemon, cut into wedges(120g)

Instructions

1. 1Prepare Rice: Toss the warm cooked rice with lemon juice and turmeric until evenly yellow and fragrant.
2. 2Season Shrimp: Pat the shrimp dry and toss them in a bowl with paprika, oregano, salt, and pepper.
3. 3Sauté Aromatics: Melt 1 tablespoon of butter and oil in a large skillet over medium heat, then sauté shallots until soft.
4. 4Sear Shrimp: Increase heat to medium-high and add the shrimp to the skillet in a single layer.
5. 5Flip: Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove them from the pan.
6. 6Make Sauce: In the same skillet, add the remaining butter and minced garlic, cooking for 30 seconds until fragrant.
7. 7Deglaze: Pour in the chicken broth and simmer for 2 minutes to reduce the liquid slightly.
8. 8Combine: Return the shrimp to the skillet and toss quickly to coat them in the garlic butter glaze.
9. 9Plate: Place a generous scoop of the lemon rice on a plate and arrange the shrimp alongside it as shown in the photo.
10. 10Final Touch: Garnish with fresh parsley and serve with lemon wedges for extra zest.