Description:

Shrimp and rice with more than a hint of garlic

Source:

Allen Miglore

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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