Baked Lemon Herb Rice with Garlic Butter Shrimp

Ingredients

• 1 and 1/2 cups (11.11 oz | 315 g) long-grain jasmine rice (uncooked )
• 1 medium white onion (peeled and chopped)
• 2 tablespoons unsalted butter (softened)
• 4 medium garlic clove (crushed and peeled)
• 4 tablespoons fresh lemon juice
• 1/2 cup fresh parsley (chopped + more to garnish)
• 2 and 1/2 cups (21.13 fluid oz | 625 ml) Vegetables ( or chicken broth)
• 1 medium lemon (sliced )
• 1 pound (453 g) shrimp (deveined, peeled with tail on)
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter (unsalted )
• 2 tablespoons garlic clove (minced )
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley (chopped )
• 1 teaspoon smoked paprika (optional)
• 1 tablespoon olive oil

Instructions

1. 1

   Heat the oven to 375 F | 180 C.

2. 2

   --- Lemon Herb Rice: ---

3. 3

   In a 9x13 inch baking dish, add rice and onion.

4. 4

   In a small bowl, combine butter, garlic, lemon juice and parsley with a fork then add onto the rice.

5. 5

   Pour the broth and slowly stir all together. Add sliced lemon on top. Bake in the oven for about 45 minutes.

6. 6

   Remove from the oven and fluff with a fork. Allow to rest for 2 minutes.

7. 7

   --- Garlic Butter Shrimp: ---

8. 8

   Make sure the shrimp is well drained.

9. 9

   Add all ingredients in a bowl, toss and cover with a plastic. Marinade for 30 minutes. Before rice is ready, heat a nonstick skillet on medium heat. Sear shrimp on both sides for 1-2 minutes until pink.

10. 10

    Top the baked rice. Garnish with more parsley.

11. 11

    Serve immediately.