MMM..Shrimp & Rice

[yoyo1198]

OMG!!! I kinda adopted and adapted a recipe from this month's TOH and to me, it is to die for! I usually make shrimp with sauteed veggies with garlic and onion so this caught my eye immediately. The recipe originally called for ready-to-serve regular long grain rice but for the last 2 yrs I've used nothing but jasmine rice. It is so much better than the long grain stuff. This recipe is so simple and easy that you can have an entree (or a side dish without the shrimp) in less than 30 min.

Shrimp & Rice

1 cup rice (cooked)
1/2 lb. uncooked medium shrimp, peeled and deveined
1 Tbsp Olive Oil
1 Tbsp Butter
1-1/2 tsp. minced garlic
1/2 cup chopped onion
1/2 pkg. (3 oz.) frozen snow peas, thawed

Bring 1 cup of water to a boil. Add 1/2 c dry rice and bring to boil. Lower heat and cover and let cook for 15-20 minutes. Saute garlic and onion in oil and butter until onion is opaque. Add peas and rice. Cook 3-5 minutes more or until heated through (or until peas are done to desired consistently. If using snow peas you will cook for lesser amount of time). Then add shrimp and saute until shrimp turn pink. Serve immediately.

When I use snow peas I juxtapose the instructions for the shrimp and cook them with the garlic and onions. I hope this makes sense to you as I tweaked the recipe as I typed.

[HeadChef]

Wow, love this recipe. I also have same recipe as this but, I do have additional recipe like beef and chicken strips, carrots and eggs.
Thanks for posting.

[ChileFarmer]

Really sounds good, I got it copied. Right now shrimp is not in my budget. I think the trouble is my Monterey rate is still back in the 50's somewhere. CF