Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1 cup (200g) long-grain rice, rinsed
  • 2 cups (475ml) chicken broth or water
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Lemon wedges (optional)
  • Extra chopped parsley (optional)
  • A dollop of Greek yogurt or crème fraîche (optional)

Instructions:

  1. In a saucepan, combine rice, broth (or water), olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is fluffy. Fluff with a fork.
  2. Pat the shrimp dry with paper towels. This helps them brown nicely.
  3. Heat olive oil in the skillet over medium heat. Add minced garlic and red pepper flakes and sauté for about 30 seconds, until fragrant (but don't let the garlic burn!).
  4. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
  5. If using wine, pour it into the skillet and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
  6. Stir in the lemon juice and parsley. Season with salt and pepper to taste. Simmer for another minute to let the flavors meld.
  7. Divide the cooked rice between two bowls. Top with the lemon garlic shrimp and any pan sauce.
  8. Garnish with lemon wedges, extra parsley, and a dollop of Greek yogurt (if desired). Serve immediately.