Jugosas gambas al ajillo con mantequilla y arroz

Ingredientes

• 1 lb large or jumbo shrimp, peeled and deveined
• 6 tablespoons unsalted butter
• 5-6 cloves garlic, minced
• 1/4 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped, plus more for garnish
• 1/4 teaspoon red pepper flakes, or to taste (optional)
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 3 cups cooked rice, for serving (Jasmine or Basmati recommended)
• 1 lemon, cut into wedges for serving

Preparación

1. 1

   Ensure your rice is cooked, warm, and ready for serving. Pat the shrimp completely dry with paper towels, then season them generously on both sides with salt and pepper.

2. 2

   In a large skillet over medium-high heat, melt the butter with the olive oil. Once the butter is foaming, add the minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.

3. 3

   Add the seasoned shrimp to the pan in a single layer, avoiding overcrowding (cook in two batches if necessary). Sear the shrimp for 1-2 minutes per side, until they turn pink and opaque. Do not overcook.

4. 4

   Remove the seared shrimp from the pan and set them aside on a plate. Pour the chicken broth and fresh lemon juice into the hot skillet. Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

5. 5

   Allow the sauce to simmer and reduce for about 2 minutes until it has slightly thickened.

6. 6

   Return the cooked shrimp to the skillet. Stir in the chopped fresh parsley and toss everything together to coat the shrimp in the garlic butter sauce. Let it warm through for about 30 seconds.

7. 7

   Taste the sauce and adjust seasoning with more salt or pepper if needed. Immediately remove the pan from the heat.

8. 8

   To serve, spoon the fluffy rice onto plates or into shallow bowls. Top generously with the garlic butter shrimp, and be sure to drizzle plenty of the sauce over everything. Garnish with extra fresh parsley and a lemon wedge on the side.