Description
A comforting one-pot meal featuring shrimp, jasmine rice, garlic, and a bright lemon parmesan sauce that brings families together around the dinner table.
Ingredients
- 1 1/2 cups jasmine rice
- 2 1/2 cups low-sodium chicken broth
- 2 tsp lemon zest (from one medium lemon)
- Salt and black pepper, to taste
- 5 Tbsp butter, divided, cut into 1/2-Tbsp pieces
- 1/2 cup finely chopped yellow onion
- 1 1/2 Tbsp minced garlic
- 1 lb. medium shrimp, peeled and deveined
- 2 Tbsp fresh lemon juice
- 1/3 cup finely shredded parmesan cheese
- 2 Tbsp minced fresh parsley
Instructions
- Place jasmine rice in a fine sieve and rinse under cold water until the water runs nearly clear, about 1 minute. Drain well and set aside.
- Melt 1 tablespoon of butter in a pot over medium heat. Add the finely chopped yellow onion and sauté for 4 minutes, until softened. Add minced garlic and cook for an additional 30 seconds.
- Pour in the low-sodium chicken broth and stir in lemon zest. Season with salt and black pepper to taste, then bring to a boil.
- Stir in the rinsed jasmine rice, cover the pot, and reduce heat to low. Let simmer for 13 minutes.
- Quickly lay the peeled shrimp in an even layer over the rice. Drizzle with fresh lemon juice and dot with remaining 4 tablespoons of butter. Cover and continue cooking for 2 to 3 minutes.
- Remove from heat, toss gently with parmesan cheese and parsley, and keep covered for residual heat to cook the shrimp through.
Notes
For added depth, consider using fresh herbs like thyme or basil. Adjust seasoning to your preference throughout cooking.
