Description
A flavorful Garlic Butter Shrimp and Rice Stack recipe featuring succulent shrimp sautéed in garlic butter served atop fragrant jasmine rice. This elegant yet easy-to-make dish combines simple ingredients for a delicious seafood dinner perfect for any night of the week.
Ingredients
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined, tails removed
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional red pepper flakes for heat
Rice
- 2 cups cooked jasmine rice
Sauce and Garnish
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Season the Shrimp: In a bowl, season the peeled and deveined shrimp with paprika, salt, and pepper to taste. This adds a smoky and savory base flavor.
- Sauté Garlic: Heat a large skillet over medium heat and add olive oil along with 1 tablespoon of butter. Add minced garlic and sauté for about 30 seconds until it becomes fragrant but not browned.
- Cook Shrimp: Add the seasoned shrimp to the skillet and cook for 2 to 3 minutes on each side until pink, opaque, and cooked through.
- Make Sauce: Stir in the remaining 2 tablespoons of butter, lemon juice, lemon zest, and chopped parsley into the skillet with the shrimp. Toss everything gently to coat and then remove the skillet from heat.
- Assemble the Stack: Place a layer of warm cooked jasmine rice into a ring mold or small bowl and press gently to compact it. Top the rice with the garlic butter shrimp. Spoon some of the flavorful pan sauce over the top.
- Serve: Carefully lift the mold or invert the bowl to release the stack onto a serving plate. Garnish with additional parsley and optional red pepper flakes for a little heat.
Notes
- You can substitute jasmine rice with basmati or brown rice for variation.
- For extra richness, stir a bit of the garlic butter sauce into the cooked rice before stacking.
- Adjust red pepper flakes according to your preferred spice level.
