Garlic Butter Shrimp and Rice Stack (Print version)

Juicy garlic butter shrimp layered over fluffy herb rice with lemon, parsley, and a buttery pan sauce.

# Ingredients:

For the rice

01 - 1 cup (185 g) jasmine rice, rinsed
02 - 1 1/2 cups (360 ml) low-sodium chicken broth or water
03 - 1 tablespoon unsalted butter
04 - 1/2 teaspoon kosher salt
05 - 2 tablespoons thinly sliced green onion
06 - 1 tablespoon chopped fresh parsley

For the shrimp

07 - 1 lb (450 g) large shrimp, peeled and deveined
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika
11 - 1 teaspoon lemon zest
12 - 1 tablespoon olive oil
13 - 4 tablespoons (56 g) unsalted butter
14 - 5 garlic cloves, 3 minced and 2 thinly sliced
15 - 1 tablespoon fresh lemon juice
16 - 2 tablespoons chopped fresh parsley, plus more for serving
17 - Lemon wedges, for serving

# Instructions:

01 - Combine rinsed rice, broth, 1 tablespoon butter, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 14-16 minutes until the liquid is absorbed.
02 - Remove the rice from the heat and let it stand covered for 10 minutes. Fluff with a fork, then fold in green onion and parsley.
03 - Pat shrimp very dry. Toss with salt, pepper, smoked paprika, and lemon zest.
04 - Heat olive oil in a large skillet over medium-high heat. Sear shrimp for about 1 minute per side until pink on the outside but not fully cooked through. Transfer to a plate.
05 - Reduce heat to medium-low. Add 4 tablespoons butter and the garlic to the skillet. Cook for 45-60 seconds until fragrant, stirring often so the garlic does not brown.
06 - Add lemon juice, parsley, and the shrimp with any juices. Toss for 1-2 minutes until the shrimp are opaque and coated in glossy sauce.
07 - Lightly oil four ramekins or small bowls. Pack warm rice into each one, invert onto plates, and lift away the mold.
08 - Spoon garlic butter shrimp and sauce over each rice stack. Finish with parsley and lemon wedges.

# Good to know:

01 - Best served immediately while the rice is warm and the sauce is glossy.
02 - A 1-cup ramekin, small bowl, or ring mold can shape the rice.
03 - Patting shrimp dry helps them sear instead of steam.

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