If this shrimp recipe doesn’t make my next TOP 10 list it will be DAMN close! This Garlic Butter Shrimp and Brown Rice is so simple to make, yet so tasty…it’s an easy choice when deciding on what to make for dinner tonight.
Something about a creamer shrimp and rice recipe that gets me excited. Throw some baby bok choy in there to get your daily dose of vegetables and you have a great combination of flavor and healthiness. I get my bok choy from Trader Joe’s. It’s triple washed so I can just un-bag it, chop it, and throw it right in the pan.
I love shrimp for a number of reasons. It’s healthy, it’s tasty, and it cooks quick. What’s better than that?
When it starts to turn opaque…it’s almost ready to go.
Ok…ok…so don’t kill me, but I added a little bit of parmesan cheese to this shrimp recipe. And I’ll tell you what…it’s gave it a ton of flavor and really went well with the white wine.
Tools I used in this recipe:
Garlic Butter Shrimp and Brown Rice
- Cook the brown rice per the instructions. Set aside and keep warm.
- Heat 2 tbsp of olive oil in a medium pan. Add garlic and cook until fragrant. About a minute.
- Add the bottom ends of the bok choy. Cook for about 2-3 minutes until soft.
- Add the butter. Melt. Then add the shrimp. Season with salt and pepper. Cook for about 3-4 minutes until shrimp becomes opaque.
- Add the wine, Parmesan cheese and parsley. Stir until all mixed together.
- Add the rice to the pan. Cook for about a minute and mix all together.
- Serve in bowls, hot and top with fresh lemon juice (if preferred).