Made with AI
Sicilian Garlic Butter Shrimp with Devilish Herb Rice
45 min 301 kcal per serving Medium
Ingredients
4 Servings
- large shrimp, butterflied (raw, peeled, deveined)700 g
- unsalted butter3 tablespoons
- garlic, minced5 cloves
- extra virgin olive oil1 tablespoon
- basmati rice, cooked200 g
- fresh oregano, chopped1 tablespoon
- chili flakes1 teaspoon
- lemon, zested1 lemon
- sea salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Pat the shrimp dry with paper towels and season with
- 2
5 teaspoon of sea salt and
- 3
25 teaspoon of black pepper.
- 4
Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat.
- 5
Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to brown it.
- 6
Add the shrimp to the skillet in a single layer. Cook for 2 minutes on one side, then flip and cook for another 1-2 minutes until pink and opaque.
- 7
Add the remaining 2 tablespoons of unsalted butter, chili flakes, lemon zest, and half of the chopped oregano. Toss the shrimp to coat in the garlic butter sauce. Remove from heat.
- 8
In a separate bowl, combine the cooked basmati rice with the remaining oregano, a pinch of sea salt, and the rest of the black pepper. Mix well.
- 9
