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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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