Garlic Butter Shrimp and Vegetable Skillet with Rice

Name: Garlic Butter Shrimp and Vegetable Skillet with Rice
Cook time: 15 min
Yield: 4 servings
Ingredients: 240 g long-grain white rice uncooked; 500 ml water for rice and pan loosening; 2 g fine salt divided; 2 g fine salt divided; 2 g black pepper ground; 450 g shrimp peeled and deveined, patted dry; 10 ml olive oil divided; 14 g unsalted butter divided; 5 ml olive oil divided; 14 g unsalted butter divided; 4 clove garlic cloves minced; 1 whole red bell pepper sliced into thin strips; 1 whole zucchini halved lengthwise and sliced; 120 g baby spinach washed; 1 whole lemon zested and juiced; 15 ml water for rice and pan loosening; 2 g fine salt divided; 8 g fresh parsley chopped

A one-pan shrimp dinner with quick-cooking vegetables and rice. The rice cooks first, then the shrimp are seared briefly and the vegetables are sautéed in the same skillet. Lemon and parsley finish the dish before serving over warm rice.

By Julienne

Garlic Butter Shrimp and Vegetable Skillet with Rice

Cook time: 15 minutes

Servings: 4

Ingredients

240 g long-grain white rice uncooked
500 ml water for rice and pan loosening
2 g fine salt divided
2 g fine salt divided
2 g black pepper ground
450 g shrimp peeled and deveined, patted dry
10 ml olive oil divided
14 g unsalted butter divided
5 ml olive oil divided
14 g unsalted butter divided
4 clove garlic cloves minced
1 whole red bell pepper sliced into thin strips
1 whole zucchini halved lengthwise and sliced
120 g baby spinach washed
1 whole lemon zested and juiced
15 ml water for rice and pan loosening
2 g fine salt divided
8 g fresh parsley chopped

Instructions

Rinse the rice until the water runs mostly clear. Combine the rice, 500 ml water, and 2 g salt in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from the heat and keep covered for 5 minutes. The rice is tender and the liquid is absorbed.
While the rice cooks, season the shrimp with 2 g salt and all of the black pepper. The shrimp are evenly seasoned.
Heat a large skillet over medium-high heat. Add 10 ml olive oil and 14 g butter. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just opaque. Transfer to a plate. The shrimp are pink, curled, and just cooked through.
Add the remaining 5 ml olive oil and 14 g butter to the skillet. Add the garlic, bell pepper, and zucchini. Cook, stirring often, for 4 to 5 minutes until the vegetables are crisp-tender and the garlic is fragrant but not browned. The vegetables have softened slightly but still hold their shape.
Add the spinach and cook for 30 to 60 seconds until wilted. Squeeze in the lemon juice and add half of the lemon zest. Return the shrimp to the skillet and toss gently for 30 seconds to warm through. If the pan looks dry, add 15 ml water to loosen the sauce. The spinach is wilted and the shrimp are hot, with a light glossy sauce coating everything.
Fluff the rice and divide it among bowls. Spoon the shrimp and vegetables over the rice, then finish with the parsley and the remaining lemon zest. The dish is hot and ready to serve, with bright herbs and lemon on top.