Garlic Butter Shrimp and Brown Rice

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.

Course Main Course

Cuisine American, Chinese, Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 240kcal

Author Tom DeVincenzo

Cost 20

Equipment

Large fry pan

Ingredients

1 cup brown rice
2 heads baby bok choy separate ends from leafy greens
6 tbsp salted butter
4 cloves garlic chopped
1 lb raw shrimp peeled, detailed, deveined
¼ cup parmesan cheese shredded
½ cup white wine dry, crisp
2 tbsp parsley fresh, chopped
salt to taste
black pepper to taste

Instructions

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).

Notes

Enjoy!

Nutrition