Lemon Shrimp With Garlicky Rice Recipes

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.

Steps:

• cook rice with water until done and fluffs up nice on fork; add lemon peel, chopped herb (cilantro or parsley) salt and pepper.
• in another pan throw garlic, butter, sliced lemon, oregano, salt, pepper, red chili flakes.
• When butter is melted add shrimp and cook until pink.
• Serve rice and spoon shrimp and butter mix on top.
• Serve with a simple spinach salad and fresh french bread and voila!

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.

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!