Ingredients
1 c. basmati rice, rinsed
1 tbsp. extra-virgin olive oil
1 lb. medium shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
4 tbsp. butter, divided
4 cloves garlic, minced
1/2 c. diced shallots
1/2 c. dry white wine
1/2 c. low-sodium chicken stock
Juice of 1 lemon, plus 1 tsp. zest
1/4 c. freshly chopped parsley, plus more for garnish
Preparation
Step 1Steam rice according to package instructions; keep warm.Step 2Meanwhile, in a large skillet over medium-high heat, heat olive oil. Rinse and dry shrimp and season with salt and pepper. When skillet is hot but not smoking, add shrimp and cook 1 minute per side or until pink, then transfer to a plate.Step 3Reduce heat to medium and add 2 tablespoons butter, garlic, and shallots. Cook until garlic is tender, 2 minutes. Add wine and chicken stock and season with salt, then bring to a boil and simmer, 5 minutes. Step 4Add remaining 2 tablespoons butter, lemon juice and zest, parsley, and shrimp. Toss together and serve immediately over steamed rice. Top with additional sauce and garnish with fresh parsley.
