Need a quick and easy idea for a weeknight dinner? This shrimp and garlic rice may be the thing you are looking for.
When I was a kid my parents would take my younger brother, sister, and I out for dinner once in a while. I am not sure why my older siblings didn’t go, I supposed they were busy on the farm where I grew up. I grew up in a large family, and I was the third from the youngest; my life was much easier than my older siblings. Well, that is another story.
When my parents would take us out for dinner they would take us to their favorite eating place. It was actually kind of a hole in the wall, nothing fancy, but the food was always delicious. My mom would always order the battered fried chicken and my dad would always order the battered fried shrimp. My dad would give my brother, sister, and I a taste of his shrimp.
That is where my love of shrimp all began. I very seldom eat battered fried shrimp these days.
I like simple dishes when it comes to shrimp since I have gotten older. Battered fried is just too much work at home, plus I don’t have a deep fryer. Normally I like to fry the shrimp in some olive oil with maybe some herbs or vegetables.
This time, around I decided to serve the shrimp with rice, a thing that I normally don’t do, but it is always good to try new things. I tossed in some green pepper, red peppers, onions, and garlic in with the shrimp to add some flavor and some red pepper flakes for a touch of heat.
Looking for a simple dish for a weeknight, try this shrimp and garlic rice.
- 3 cloves garlic minced
- 2 tablespoons butter
- 1 cup white rice
- 2 cups chicken broth (I used low-sodium chicken broth)
- ½ teaspoon salt
- 1 pound peeled and cleaned shrimp
- 1 tablespoon butter
- 1 tablespoon olive oil
- About 10 thin slices of onion
- About ¼ of a green pepper sliced thinly
- About ¼ of a red pepper sliced thinly
- 1 to 2 cloves of garlic minced
- ⅛ to ¼ teaspoon red pepper flakes or to taste
- Salt and pepper to taste
- In a large pan add the butter and garlic. Cook for about a minute over medium heat. Add the rice and cook for 5 minutes. Stirring occasionally, so the rice does not burn.
- Add the chicken broth and the ½ teaspoon salt. Bring to a boil.
- Stir once, turn down heat to medium-low to low and cover. Cook for about 15 minutes or until the liquid is absorbed.
- While the rice is cooking prepare the rice.
- Heat the olive oil and butter in a skillet. Add the green pepper, red pepper, onion, garlic, and red pepper flakes to the skillet. Stirring constantly cook the vegetables for about 7 to 10 minutes or until tender. Season with salt and pepper to taste.
- Add the shrimp and cook until they turn pink. Time will vary according to the size of the shrimp
- To serve-
- Place a serving of rice on a plate and pile the shrimp and vegetables on top of the rice.
- If you prefer you can add more of the peppers and onions.