Garlic Butter Shrimp and Rice Stack

 

 

 

 

 

 

 

 

Ingredients

1 lb large shrimp, peeled and deveined
2 tablespoons butter
4 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon lemon juice
2 cups cooked white rice (or jasmine rice for extra flavor)
1/4 cup chopped fresh parsley
Salt and pepper, to taste
Lemon wedges (for serving)

 

Instructions

Cook the Shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp to the skillet and season with salt and pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Garlic Butter Sauce: In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté the garlic over medium heat for 1-2 minutes until fragrant, being careful not to burn it. Add the crushed red pepper flakes (if using) and lemon juice, and stir to combine.
Assemble the Rice Stack: Divide the cooked rice into four portions. Using a small bowl or round mold, press a portion of rice into the bottom to form a compact stack. Carefully remove the rice stack from the bowl or mold and place it on a serving plate.
Add the Shrimp: Top each rice stack with shrimp and spoon the garlic butter sauce over the shrimp.
Garnish and Serve: Sprinkle chopped parsley over the shrimp and rice stacks, and serve with lemon wedges on the side for extra flavor.

Notes
For a low-carb version, you can substitute rice with cauliflower rice.
If you like extra heat, add more crushed red pepper or a dash of hot sauce to the garlic butter sauce.
This recipe can be made with other proteins like chicken or scallops instead of shrimp.
You can also add sautéed vegetables like spinach or bell peppers for added color and flavor.