Ingredients:

  • 1 cup (200g) cooked white rice (such as long-grain or basmati)
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (56g) unsalted butter
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Lemon wedges (optional)
  • Extra parsley, chopped (optional)

Instructions:

  1. Prepare the rice according to package directions. Fluff with a fork and set aside. Season with olive oil, salt, and pepper, set aside.
  2. Pat the shrimp dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant.
  4. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
  5. Pour in the white wine (if using) and lemon juice. Bring to a simmer and let it reduce slightly, scraping up any browned bits from the bottom of the pan.
  6. Stir in the chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
  7. Pack the cooked rice tightly into each of the ramekins or small bowls. Invert the bowls onto serving plates, creating a mound of rice on each plate.
  8. Spoon the garlic butter shrimp and sauce generously over the rice stacks.
  9. Garnish with lemon wedges and extra chopped parsley, if desired. Serve immediately and enjoy your Garlic Butter Shrimp and Rice!