Lemon Shrimp With Garlicky Rice Recipes

LEMON GARLIC SHRIMP

Steps:

• In a large bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours, turning occasionally. Cover and refrigerate remaining marinade., Cook rice according to package directions. Cover and refrigerate 1 cup cooked rice for another use. Drain and discard marinade from shrimp. , In a large skillet, saute shrimp in reserved marinade for 3-4 minutes or until shrimp turn pink. Serve shrimp with remaining rice.

LEMONY SHRIMP OVER BROWN RICE

Steps:

• Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
• Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

WILD RICE WITH LEMON GARLICKY SHRIMP

Steps:

• First, in a medium size pot, cook the wild rice with water, broth and salt and follow the directions to the package to cook the rice until the rice is a tender bite. Or you may cook the rice in your pressure cooker or Instant Pot. When the rice is fully cooked, leave it in the pot to keep it warm and set is aside.
• Meanwhile, place the defrosted shrimp in a bowl and run under cold water to rinse. While rinsing, pick up each shrimp and gently pull off its tail and discard the tails. Continue to rinse a few times to remove its iodine. Allow shrimp to drain in a colander for a few minutes.
• In a deep skillet, heat on medium heat, and pour 1/4 cup of extra virgin olive oil. and add the garlic and crushed red pepper flakes. Saute the garlic for about 2 minutes to fragrant. Stir in the fresh parsley and saute again for an additional minute to fragrant the parsley.
• Add the shrimp and stir while it's sauteing for about 2 minutes. Add in the white wine and butter and cover with a lid. Saute for additional 3 to 4 minutes, until the shrimp is opaque and pink. Taste the shrimp and season with salt and pepper to taste. Turn off the heat.
• Lay the Wild Rice in a medium deep serving platter (15-inch oval baking dish) or one you can reheat in the oven with. Pour the entire skillet of the shrimp and all it's juices over the bed of rice.
• Then pour the fresh lemon juice over the entire shrimp and rice and finish off with additional tablespoon of extra virgin olive oil drizzled on top.
• Serve immediately.

LEMON AND GARLIC RICE

Steps:

• Heat the oil in a pan over a medium heat.
• Add the garlic cloves and cook for 1 minute.
• Add the lemon juice and cook for a further minute.
• Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.
• Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.
• Check on the rice while cooking to ensure it does not run out of liquid and boil dry.
• After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.
• Mix in the chopped fresh parsley and serve hot!

GARLIC BUTTER SHRIMP

Steps:

• Pat the shrimp dry with paper towels and place in a large bowl.
• Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
• Heat 2 tablespoons of butter in a large skillet over medium heat until it melts. Add the shallot and let cook for 1 to 2 minutes, until it just begins to soften. Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp.
• Add the wine and garlic. Cook until the shrimp are no longer translucent and the wine has reduced by half, about 2 to 3 minutes more.
• Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter. Zest the lemon directly over the skillet, then cut the lemon in half. Juice half of the lemon over the top and slice the other half into wedges for serving. Add the rosemary and parsley, then toss to combine. Serve immediately with lemon wedges.

LEMON SHRIMP WITH PARMESAN RICE

Steps:

• In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. , Meanwhile, in a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper. , Stir cheese and parsley into rice; serve with shrimp.

LEMON GARLIC BUTTER SHRIMP

Steps:

• Melt 2 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant (about 1 minute).
• Fry shrimp and add salt and pepper, to your taste. Cook 2 minutes on one side, while stirring occasionally. Flip and cook 2 minutes on the other side until JUST beginning to turn pink.
• Add in the remaining butter, lemon juice and water. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not over cook them). Take off heat. Taste test, and add more lemon juice, salt or pepper, if needed to suit your tastes.
• Garnish with fresh chopped parsley and serve over rice or pasta.

LEMON SHRIMP WITH RICE

Steps:

• In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.
• Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.
• Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

ONE-PAN GARLIC-BUTTER SHRIMP WITH ORZO

Steps:

• Heat 2 tablespoons each of the butter and oil in a large, deep skillet over medium. Add shallots. Cook, stirring occasionally, until softened, about 3 minutes. Add wine. Cook, stirring occasionally, until reduced by about half, about 2 minutes. Remove from heat.
• Transfer 3 tablespoons shallot mixture to a medium bowl; reserve remaining shallot mixture in skillet. Add remaining 2 tablespoons each butter and oil to shallot mixture in medium bowl, and whisk to combine. Set aside.
• Add broth to remaining shallot mixture in skillet, and bring to a boil over high. Stir in orzo and 1 teaspoon of the salt. Reduce to a simmer over medium-low. Cover and cook, undisturbed and without uncovering, 10 minutes.
• Meanwhile, finely chop garlic. Add remaining ½ teaspoon salt to garlic; using the flat side of a chef's knife, press and rub together to form a paste. Add garlic paste, lemon juice, crushed red pepper, and 2 tablespoons of the parsley to shallot mixture in medium bowl, and stir to combine. Add shrimp, and toss to fully coat (mixture will start to solidify because shrimp are cold).
• Uncover cooked orzo; spoon shrimp in a single layer over orzo. Spoon remaining shallot mixture in bowl over shrimp and orzo. Cover and cook over medium-low until shrimp are just opaque, about 4 minutes. Remove from heat. Uncover; sprinkle with capers, lemon zest, and remaining 2 tablespoons parsley. Serve immediately alongside lemon wedges.