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Twice Cooked Shrimp With Rice
Food & Drink
You will need for rice:
2 cups rice
1 tablespoon parsley
2 tablespoons garlic pepper
You will need for shrimp:
45 large shrimp (2 lbs)
1 tablespoon olive oil
5 garlic cloves, finely chopped
5 tablespoonsfresh lemon juice
1 tablespoonchopped fresh flat-leaf parsley
1/4 teaspoon salt (optional)
Boil 4 cups water. Put rice in boiling water with parsley & garlic pepper. Occasionally stir until cooked. Drain cooked rice & shock with cold water to stop cooking. Put rice aside in a bowl.
2. Cook shrimp the 1st time:
Coat a large skillet with cooking spray. Put shrimp in a single layer in unheated pan. Turn heat to low & cook shrimp 5 minutes, without turning. Raise heat to medium-low. Cook 2 minutes or until edges of shrimp turn orange. Turn shrimp over & cook 2 minutes or until shrimp turn orange on bottom edges. Place shrimp in a bowl.
3. Cook shrimp the 2nd time:
Heat pan over medium-high heat. Add oil to pan & swirl to coat. Add shrimp to pan & sauté 45 seconds. Add garlic & toss to coat. Let garlic soften but not brown. Add butter, lemon juice & parsley. Toss to melt butter and coat. Add salt, if desired.
4. Finally get rice & add to shrimp. Mix rice into shrimp & continue mixing until rice warms up (about 2 minutes). Serve immediately.