Description
Creamy garlic shrimp cooked with tender rice, a rich sauce, and fresh tomato for an easy and flavorful skillet meal.
Ingredients
2 teaspoons minced garlic
1 cup uncooked white rice
1 tablespoon Kevala White Vinegar
2 1/2 cups water
3 teaspoons Better Than Bouillon seafood base
1 pound shrimp, peeled and deveined
1 medium tomato, chopped
1/4 cup half and half
1/4 cup Cabot Shredded Parmesan
2 tablespoons chopped chives (optional)
Instructions
1. In a large saucepan combine garlic, rice, Kevala White Vinegar, water, and seafood bouillon base and bring to a boil.
2. Add the shrimp and stir gently to distribute them evenly through the rice.
3. Once the mixture boils again reduce the heat and simmer uncovered until the rice is cooked and most liquid is absorbed. Stir once or twice during cooking.
4. Stir in the half and half and Cabot Shredded Parmesan until the sauce becomes creamy and smooth.
5. Right before serving fold in the chopped tomato and sprinkle with chives if desired.
Notes
Fish stock can replace the bouillon base for a similar flavor. Chicken broth also works but will slightly change the taste.
Frozen shrimp are convenient because they keep well and cook evenly in this recipe. Pre cooked shrimp only need a few minutes to warm through.
To make the dish richer substitute heavy cream for half and half. For a lighter flavor use coconut milk.
Stir in vegetables like bell pepper, peas, spinach, or asparagus for extra color and nutrition.
Leftovers can be stored in the refrigerator for two to three days and reheated gently with a splash of broth or milk.
Use leftovers to make fritters, stuffed peppers, or a simple fried rice variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: American