Sautéed Shrimp (Prawns) in Lemon and Garlic Butter
Total time: 25 minutes
The smell of garlic slowly cooking in butter is only improved by the addition of shrimp, lemon and parsley. You could substitute 1 tbs of olive oil for 1 tbs of the butter if you wish - or use all olive oil. But we don't (usually) eat a lot of butter, so we indulge in this recipe.
Ingredients:
- 12oz (360gr) shrimp (prawns), cleaned
- 4 - 5 cloves garlic
- 1/4 tsp paprika
- 2 tbs butter
- 2 tbs fresh lemon juice
- 2 tbs fresh, snipped parsley substitute 2 tbs dried
- Lemon Garlic Basmati Rice:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 clove garlic
- 2 tsp butter
- 1 cup (8oz, 240ml) chicken stock
- 1 tsp dried thyme
- 1 tbs lemon juice
Instructions:
- Clean shrimp if needed, if not just rinse and let drain.
- Cut lemon in half and cut off 2 slices for garnish.
- Squeeze the remaining lemon for juice.
- Mince garlic.
- Melt butter in a nonstick skillet over medium-low heat.
- Add paprika and sauté briefly.
- Add garlic and sauté until golden and tender, 5 - 7 minutes.
- Turn heat up to medium and add shrimp. Sauté until shrimp start to curl and turn opaque.
- Add lemon juice, parsley and heat through.
- Lemon Garlic Basmati Rice:
- Mince garlic.
- Melt butter in a small saucepan over medium heat.
- Add garlic and sauté briefly, 1 - 2 minutes.
- Add rice and sauté, stirring for 1 minute.
- Add stock, thyme and lemon juice.
- Cover and cook for length of time on package.
- When done fluff with a fork and serve.
- To serve:
- Arrange rice on a small platter.
- Spoon shrimp and sauce on rice, garnish with lemon slices and serve.