Garlic Butter Shrimp with Fluffy Rice Stack (Print version)

Juicy garlic butter shrimp spooned over fluffy molded rice with lemon, parsley, and a glossy pan sauce.

# Ingredients:

For the fluffy rice

01 - 1 cup (185 g) jasmine rice, rinsed until water runs mostly clear
02 - 1 1/2 cups (360 ml) water or low-sodium chicken broth
03 - 1 tablespoon unsalted butter
04 - 1/2 teaspoon kosher salt

For the garlic butter shrimp

05 - 1 lb (450 g) large shrimp, peeled and deveined
06 - 3/4 teaspoon kosher salt, divided
07 - 1/2 teaspoon black pepper
08 - 1 tablespoon olive oil
09 - 4 tablespoons (56 g) unsalted butter, divided
10 - 5 garlic cloves, minced
11 - 1/4 teaspoon red pepper flakes, optional
12 - 1 teaspoon lemon zest
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges, for serving

# Instructions:

01 - Combine rinsed rice, water or broth, 1 tablespoon butter, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes.
02 - Remove the rice from the heat and let it stand covered for 10 minutes. Fluff gently with a fork and keep warm.
03 - Pat the shrimp very dry. Season with the remaining 1/4 teaspoon salt and the black pepper.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Transfer to a plate.
05 - Lower heat to medium-low. Add the remaining 3 tablespoons butter, garlic, and red pepper flakes. Cook for 30-45 seconds, stirring often, until fragrant but not browned. Stir in lemon zest and lemon juice.
06 - Return the shrimp to the skillet and toss for 30 seconds, just until coated in the sauce. Remove from the heat and stir in parsley.
07 - Lightly oil a 3-inch ring mold, ramekin, or measuring cup. Press one-fourth of the warm rice into it, invert onto a plate, and lift away the mold. Top with shrimp and garlic butter sauce. Repeat for 4 servings and serve with lemon wedges.

# Good to know:

01 - A 3-inch ring mold gives the neatest stack, but a ramekin or measuring cup works.
02 - Cook shrimp until pink and opaque. Overcooked shrimp become firm and rubbery.
03 - Serve right after assembling so the rice stays fluffy and the butter sauce stays glossy.

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