Ingredients
Ingredients
- 1 tbsp butter
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 and 1/2 cups long grain white rice
- 2 tsp dried Italian herbs
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 2 and 3/4 cups water
- 1/4 cup lemon juice
- 1 lb uncooked shrimp, peeled and deveined
- 1 cup frozen peas (no need to thaw)
Instructions
- Heat the skillet: Heat a non-stick skillet over medium heat and add the butter, allowing it to melt completely to form the cooking base.
- Add garlic: Once the butter is melted, stir in the minced garlic and cook until fragrant, about 1 minute. If using garlic powder instead, skip this step and add the powder with the herbs in the next step.
- Toast rice: Add the long grain white rice to the skillet and toast it lightly by stirring for 2-3 minutes, which helps bring out its nutty flavor.
- Add spices and liquids: Stir in the dried Italian herbs, sea salt, black pepper, water, and lemon juice. Mix well to combine all ingredients.
- Simmer rice: Cover the skillet and let the rice simmer on medium heat for 10 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Add peas and shrimp: Stir in the frozen peas, then place the peeled and deveined shrimp on top of the rice. Cover again and cook for another 3-5 minutes until the shrimp turn pink and opaque and the rice is tender and creamy.
- Serve: Remove from heat and serve immediately while warm and flavorful.
Notes
- For extra zest, garnish with fresh chopped parsley or a lemon wedge.
- Make sure shrimp are fully cooked; they should be opaque with a slight pink color.
- To reduce sodium, adjust or omit the added salt according to taste.
- Use low-sodium broth instead of water for richer flavor if desired.
- Can be made gluten-free by ensuring all spices and ingredients are certified gluten-free.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
