This elegant seafood pilaf combines shrimp sautéed in butter and garlic with rice pilaf and a hint of lemon. Its short cooking time makes it a quick option for a special meal.
Sauté the rinsed rice in butter for a few minutes. Add the hot water and salt, then cook over low heat until the water is absorbed. Let it rest for 10 minutes.
Peel and devein the shrimp.
Sauté the garlic in butter until fragrant. Add the shrimp and cook until pink on both sides. Important: Do not cook them for more than 2–3 minutes, or they may become tough.
Add the lemon juice and Turkish red pepper flakes to the shrimp. Arrange them over the pilaf, garnish with chopped parsley and serve hot.
Important: Do not overcook the shrimp. They turn pink within 2–3 minutes; remove them from the heat before they become rubbery. Allergen: contains shellfish (shrimp); people with a shellfish allergy should not eat it.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
