Spicy Shrimp and Rice

Here's a quick comfort-food that's on the lighter side for this glorious spring weather. (By 'lighter side' I mean it doesn't have any sausage.)
photo source: Rincon Culinario

Spicy Shrimp and Rice
1 cup rice
3 tablespoons butter
1 1/2 cup stock (chicken or seafood)
salt to taste
 1/2 pound shrimp, peeled and deveined
1 clove garlic
1/2 shallotpinch of red chili flakes
cilantro

For rice:
Melt 1 1/2 tablespoon butter in a medium pot.  Once melted add rice and stir until slightly toasted, about 3 minutes.  Sprinkle rice with salt and then add stock.  Bring to boil and then reduce to simmer for 20(ish) minutes, or until rice is cooked to desired tenderness.

For shrimp:
Finely chop garlic and shallot.  Melt remaining butter in medium sauce pan.  Add garlic and shallot and stir until softened, about 2 minutes.  Add chili flakes and shrimp and a pinch of salt.  Once shrimp has started to curl into a C shape, remove from heat. (if it turns into a full O shape, it's overcooked.)   Top with cilantro and serve over rice.

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