This dish is so simple an easy to make yet unbelievably tasty. It's perfect for a summer night where you don't want to spend hours in the kitchen, but you still want to enjoy a delicious home cooked meal. Pairs wonderfully with most any dry or slightly sweet white wine.
Prep time: 10 minutes
Cooking time: 10 minutes
1 bag of frozen shrimp, approx 340g
1 tbsp of finely chopped garlic
20 leaves of fresh cilantro
2 portions of uncooked rice (follow the directions for your specific rice steamer)
2 1/2 tbsp of butter
1 tbsp of vegetable oil or light tasting olive oil
- Grate the rind of the whole lemon and separate equally into 2 bowls. Cut up the cilantro leaves into small squares, separate into 2 parts and add part of the lemon rind to each to create a cilantro and lemon rind mixture in both bowls. Set aside.
- Add the dry rice into your handy dandy rice cooker along with the required amount of water. Add one portion of the lemon rind and cilantro mix you set aside earlier. Add 1/2 a tablespoon of butter and a pinch of salt to the rice. Stir lightly, put on the lid and set the steamer to cook.
- Place the frozen shrimp in a strainer and run cold water over them until they have thawed or are mostly thawed.
- Prepare your frying pan with the remaining 2 tablespoons of butter, oil and garlic. Once the garlic has started to brown, strain your shrimp and add to the pan. Allow to cook for 2 minutes and then flip the shrimp. Sprinkle the remaining cilantro and lemon rind mixture on top of the shrimp and allow to cook for 2 - 3 more minutes. They will cook quickly so be sure not to over cook them. The shrimp should be pink and tender once done. Cut your lemon in half and squeeze half of the lemon on top of the shrimp. Use your other hand as a strainer to prevent the seeds from falling on the shrimp. Remove from heat and allow the shrimp to sit in the citrus garlic butter until the rice is ready.
- Spoon the cooked rice onto a dinner plate and complete with the shrimp, drizzling some of the citrus garlic butter on the shrimp and rice. Top with a squeeze of the remaining half of fresh lemon.