Ingredients

The following ingredients have 4 Servings
  • 2 cups white rice (any variety )
  • 3 tablespoons butter
  • 5 garlic cloves (minced)
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried basil
  • 2 1/4 cup chicken stock (or water if you prefer)
  • 1/2 cup grated parmesan (extra for garnish if you like)
  • 2 cups chopped broccoli
  • 1 pound raw shrimp, deveined and thawed if frozen (we used 21-35 size)
  • salt and pepper to taste

Instruction

  • Add rice to a fine mesh colander and rinse until water runs clear.
  • In large skillet, melt butter and add garlic on medium heat. Saute' until garlic is soft. About 1-2 minutes.
  • Add rinsed rice and continue to saute' for 2-3 minutes until butter is incorporated and rice is just getting soft.
  • Add chicken stock and big pinch of salt. Simmer uncovered stirring on occasion for 4-5 minutes. Cover, reduce heat to low-medium and cook for another 10 minutes until rice is almost cooked and a small amount of liquid remains in the pan. Add grated parmesan and basil. Stir gently. Taste for seasoning. NOTE: Add an additional 1/4 cup liquid if you prefer your rice softer and cook for an additional few minutes.
  • Toss shrimp with olive oil, pinch of salt and pepper.
  • Nestle shrimp and broccoli on top of rice. Cover and cook until shrimp is pink and cooked through and broccoli is fork tender. About 5 minutes.
  • Sprinkle with additional parmesan if desired and serve with lemon wedges.