Gilmer Free Press

Bon Appétit: Lemony Shrimp Rice

Ingredients:

  1 cup brown rice
  1 2/3 cups water
  3 tablespoons butter
  3 tablespoons olive oil
  2 cloves garlic, minced
  1/2 cup white wine
  2 tablespoons fresh lemon juice
  1 1/2 pounds medium shrimp - peeled and deveined
  1/4 cup chopped fresh flat-leaf parsley
  1/2 teaspoon cornstarch

Directions:

Combine the brown rice and water in a small saucepan.

Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.

Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes.

Pour in the wine and lemon juice; reduce heat to medium-low and simmer.

Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes.

Sprinkle the parsley over the shrimp and cook another 2 minutes.

Add the cornstarch to the liquid and stir until it thickens, about 1 minute more.

Serve hot over the brown rice.