A stylish seafood pilaf with a light lemon aroma, in which shrimp is browned in butter with garlic and blended into rice pilaf. Thanks to its short cooking time, it can be prepared quickly for special tables.
Sauté the washed rice in butter for a few minutes, add hot water and salt, cook over low heat until the liquid is absorbed, and let rest for 10 minutes.
Peel the shrimp and remove the vein along the back.
Sauté the garlic in butter until fragrant, add the shrimp and cook until both sides turn pink. Important: do not cook the shrimp for more than 2-3 minutes, or they may become tough.
Add lemon juice and red pepper flakes to the shrimp, place over the rice, garnish with chopped parsley, and serve hot.
Important: Don't overcook the shrimp — take them off the heat within 2-3 minutes once they turn pink, before they toughen up like rubber. Allergen: contains shellfish (shrimp); those with a shellfish allergy should not consume it.
Don't forget to remove the vein along the shrimp's back before cooking — it makes a difference both in appearance and taste.
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