Description
This easy one-pot Shrimp and Rice recipe combines succulent shrimp with fragrant jasmine rice cooked in lemon-infused chicken broth, enriched with butter, parmesan cheese, and fresh parsley for a warm, comforting meal ready in just 30 minutes.
Ingredients
Rice and Butter Base
- 1 1/2 cups jasmine rice
- 5 Tbsp butter, divided (cut into 1/2-Tbsp pieces)
Aromatics
- 1/2 cup finely chopped yellow onion
- 1 1/2 Tbsp minced garlic
Liquids and Seasoning
- 2 1/2 cups low-sodium chicken broth
- 2 tsp lemon zest (from 1 medium lemon)
- Salt and black pepper, to taste
- 2 Tbsp fresh lemon juice
Main Protein and Garnishes
- 1 lb. medium shrimp, peeled and deveined
- 1/3 cup finely shredded parmesan cheese
- 2 Tbsp minced fresh parsley
Instructions
- Rinse the Rice: Place the jasmine rice in a fine sieve and rinse under cold water until the water runs nearly clear, which takes about 1 minute. Drain well and set aside to remove excess starch for fluffier rice.
- Sauté Onions: Melt 1 tablespoon of butter in a pot over medium heat. Add the finely chopped yellow onion and sauté for 4 minutes until softened and translucent, releasing their sweet aroma.
- Cook Garlic: Add the minced garlic to the pot with the onions and sauté for an additional 30 seconds to enhance the flavor without burning the garlic.
- Add Broth and Seasonings: Pour in the low-sodium chicken broth and add the lemon zest. Season with salt and black pepper to taste. Bring the mixture to a boil.
- Cook the Rice: Once boiling, stir in the rinsed jasmine rice quickly to combine. Cover the pot, reduce heat to low, and let it simmer for 13 minutes. While the rice cooks, peel your shrimp if needed to save time.
- Add Shrimp and Butter: After 13 minutes, evenly layer the peeled shrimp over the rice. Drizzle with fresh lemon juice and dot the surface with the remaining 4 tablespoons of butter. Cover again and cook for 2 to 3 minutes more, until the shrimp are about halfway cooked through.
- Finish and Rest: Remove the pot from heat. Stir in the shredded parmesan cheese and minced fresh parsley, mixing gently to combine. Cover and let the dish rest for a few minutes to allow the residual heat to fully cook the shrimp and meld the flavors together before serving.
Notes
- Rinsing the rice removes excess starch, preventing it from becoming sticky.
- Use low-sodium chicken broth to control the saltiness of the dish.
- You can substitute parmesan with pecorino romano or another hard cheese for variation.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Leftovers store well and can be reheated gently on the stovetop or microwave.
