Garlic Butter Shrimp with Broccoli and Rice

Name: Garlic Butter Shrimp with Broccoli and Rice
Cook time: 20 min
Yield: 4 servings
Ingredients: 240 g jasmine rice rinsed; 475 ml water for the rice; 3 g fine salt for the rice; 10 ml neutral oil divided; 14 g unsalted butter divided; 340 g broccoli florets cut into bite-size florets; 5 ml neutral oil divided; 28 g unsalted butter divided; 4 clove garlic cloves minced; 1 g red pepper flakes; 680 g shrimp peeled and deveined, tails optional; 1 g black pepper freshly ground; 30 ml soy sauce; 15 ml lemon juice freshly squeezed; 2 stalk scallions thinly sliced

Jasmine rice is cooked until fluffy, broccoli is briefly steamed in the skillet, and shrimp are sautéed in garlic butter with soy sauce and lemon. The shrimp stay tender, the broccoli keeps some bite, and the rice catches the sauce.

By Julienne

Garlic Butter Shrimp with Broccoli and Rice

Cook time: 20 minutes

Servings: 4

Ingredients

240 g jasmine rice rinsed
475 ml water for the rice
3 g fine salt for the rice
10 ml neutral oil divided
14 g unsalted butter divided
340 g broccoli florets cut into bite-size florets
5 ml neutral oil divided
28 g unsalted butter divided
4 clove garlic cloves minced
1 g red pepper flakes
680 g shrimp peeled and deveined, tails optional
1 g black pepper freshly ground
30 ml soy sauce
15 ml lemon juice freshly squeezed
2 stalk scallions thinly sliced

Instructions

Combine the rinsed jasmine rice, water, and salt in the saucepan. Bring to a boil over high heat, then cover, reduce to low, and cook until the water is absorbed and the rice is tender. The rice is fluffy and the grains are separate, about 15 minutes total.
While the rice cooks, heat 10 ml of the oil and 14 g of the butter in the skillet over medium-high heat. Add the broccoli and 30 ml water, cover for 2 minutes, then uncover and cook until the water evaporates and the broccoli is bright green with crisp-tender stems. Transfer the broccoli to a plate. Broccoli is bright green and just tender, with no standing water left in the pan.
Add the remaining 5 ml oil and 28 g butter to the skillet. Stir in the garlic and optional red pepper flakes and cook for 20 seconds, just until fragrant. The garlic smells fragrant but has not browned.
Add the shrimp in two batches so each batch sits in a loose single layer with space between pieces. Season with the pepper, sauté each batch for 1 to 2 minutes per side until opaque and just curled, then return all shrimp to the pan. Stir in the soy sauce and lemon juice, then return the broccoli to the skillet and toss to coat. The shrimp are opaque, pink, and firm but still juicy; the sauce lightly glazes the pan.
Spoon the rice into bowls or plates, top with the shrimp and broccoli, and finish with the sliced scallions if using. The dish is assembled while the rice is hot and the shrimp are glossy.