Wednesday, December 12, 2012

More Simple Seafood

While our family loves seafood, I will be the first to admit I don't make enough of it. When I am making out my weekly meal plan, I need to start remembering our friends fish, shrimp, clams, etc. But when I do make it, it has to be simple, and inexpensive. I have shared before I think seafood intimidates some home cooks because they think it's too complicated for them; and I also think some families shy away form it because of the cost. And I'm sure that is why I am not as quick to add it to our weekly menu~ because I have a ton of meat in the freezer, and only about 1/10 of it is seafood. When I shared my Shrimp Stir Fry with you I explained I developed the recipe around the fact that frozen shrimp is pretty economical. And that is exactly why I was able to make this recipe without blowing our grocery budget. That, and I took a little help from the store because the boxes of rice were on sale for 10/$10. Even though this recipe is not complicated at all, and not a lot of money, it is pretty enough to entertain with. Maybe you're hosting some friends for a holiday meal, but don't want to serve the typical holiday fare everyone will get Christmas Eve and Day. Or maybe you're having a dinner party for New Year's Eve instead of braving the restaurants and clubs. This would be perfect for both. The three of us love seafood so much, I really need to start cooking more and more of it, especially if every recipe is as easy as this!

Lemon Garlic Shrimp Over Wild Rice
1 (1 lb) bag 41/60 Shrimp, peeled and deveined ( I like tail on), thawed and drained
2 ( 4. 3 oz) boxes long grain and wild rice
Ingredients for rice~ mine took 3 cups water and 2 TBS olive oil
2 TBS olive oil
1 lemon, juiced
1 tsp lemon zest
4 garlic cloves, minced
2 TBS butter
Salt and Pepper to taste
Dried Parsley, for garnish

In a medium sauce pan prepare rice according to package directions. Season shrimp with salt and pepper. In a large skillet heat 2 TBS olive oil on medium heat. Add seasoned shrimp and cook for 2 minutes. Add garlic and continue to saute, stirring often for 4-5 minutes until shrimp are opaque and pink. Add lemon juice and zest, stirring bits off bottom of skillet. Once combined, turn heat to low and add butter. Cook and stir until butter melts and combines with garlic to form a loose sauce. To serve, place a bed of rice on each plate. With a slotted spoon, place shrimp on top. Using a non slotted spoon, drizzle butter garlic sauce over top. Garnish with parsley. Makes 4 servings





Shared on Lady Behind The Curtain Dec. 12, 2012
Shared on Miz Helen's Country Cottage Dec. 13, 2012
Shared on The Country Cook Dec. 14, 2012
Shrimp at Very Good Recipes
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4 comments:

Food Done Light said...

I always try to keep frozen shrimp in the freezer too. We really try to get more seafood in our diet but it is hard to get good fresh fish all the time. I saw you on Lady Behind the Curtain. Would love for you to share tonight on Thursdays Treasures. Link opens at 8pm

AndiWinslow said...

Love shrimp and this recipe looks tasty and pretty easy thanks andi

Krista said...

@ Food Done Light, I'm glad to see I'm not the only one! I will try to remember to stop by tonight! @Andi, thanks for stopping by. Hope you try it and enjoy it!

Miz Helen said...

Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
Miz Helen