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- Shrimp and rice with more than a hint of garlic
- Allen Miglore
- 1-1/2 lbs (.7 kg). large shrimp, uncooked, peeled, deveined, and dry
- 1/4 cup (60 ml) olive oil
- 4 cloves crushed garlic
- 4 tbsp (60 ml). chopped parsley
- 1 lemon
- 1-1/2 cups (350 ml) basmati rice
- 1 shallot, finely chopped
- 2 cups (475 ml) chicken broth
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) sherry
- Before starting:
- Add garlic to olive oil to allow and set aside.
- Prepare rice:
- Bring chicken broth, water, and sherry to a boil.
- Add shallot and rice, boil slowly until liquid is absorbed and rice is fluffy, typically 20 to 30 minutes.
- Keep warm on a platter.
- When ready to serve:
- Heat oil and garlic in a large skillet over medium heat.
- Add shrimp (if its not dry, watch out for splatters!), and cook for a few minutes, turning as needed.
- Layer shrimp on rice, and pour garlic oil over it.
- Squeeze a lemon over the dish, and garnish with parsley.
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