Delicious Relaxing Shrimp and Rice Experience with Lemon Zest
This delightful dish is a perfect blend of comforting flavors and zesty freshness. Shrimp and rice come together in a harmonious melody with a hint of lemon zest to awaken your senses. It’s a satisfying meal that’s both easy to prepare and sure to impress.
###Ingredients:
– 1 cup **long-grain rice**
– 2 cups **chicken broth**
– 1 lb **raw shrimp**, peeled and deveined
– 1 **medium lemon** (zested and juiced)
– 2 **garlic cloves**, minced
– 1 **medium onion**, finely chopped
– 1/2 cup **frozen peas**
– 2 tablespoons **olive oil**
– 1 tablespoon **butter**
– 1/4 cup **fresh parsley**, chopped
– Salt and black pepper to taste
###Instructions:
1. **Cook the Rice**: In a medium pot, bring the chicken broth to a boil. Add the long-grain rice, reduce the heat to low, cover, and let it simmer for 18-20 minutes or until the rice is tender and the broth is absorbed. Remove from heat and set aside.
2. **Prepare the Shrimp**: While the rice is cooking, in a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and chopped onion, and sauté for about 3 minutes until the onion is translucent and the garlic is fragrant.
3. **Cook the Shrimp**: Add the peeled and deveined shrimp to the skillet. Cook for about 2-3 minutes on each side, or until the shrimp turns pink and opaque. Be careful not to overcook.
4. **Combine Ingredients**: Once the shrimp is cooked, add the cooked rice to the skillet along with the frozen peas. Stir well to combine.
5. **Add Flavors**: Stir in the lemon zest and lemon juice. Season with salt and pepper to taste.
6. **Garnish and Serve**: Remove the skillet from heat, and stir in the fresh chopped parsley. Serve immediately and enjoy your delicious relaxing shrimp and rice experience with lemon zest.
This dish is perfect for a quick weeknight dinner or a special occasion with friends and family. The vibrant combination of flavors and the simplicity of the ingredients make it a treasured addition to your culinary repertoire.
The source of the article is from the blog toumai.es