Ingredients
- Shrimp, peeled and deveined
- Garlic, minced
- Unsalted butter
- Chicken broth
- Fresh parsley, chopped
- Long-grain rice, uncooked
- Vegetable broth
- Dried thyme
- Salt
- Pepper
Instructions
- Cook the Herb Rice: In a pot, combine uncooked rice, vegetable broth, dried thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until cooked through (about 15 minutes).
- Prepare the Garlic Butter Sauce: In a skillet over medium heat, melt unsalted butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in chicken broth and let it simmer gently.
- Cook the Shrimp: Add peeled shrimp to the skillet and cook until pink and opaque (approximately 3-4 minutes), stirring occasionally. Remove from heat and stir in fresh parsley.
- Assemble Your Dish: Fluff the herb rice with a fork and divide it into bowls. Top each bowl with the creamy garlic butter shrimp mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg