Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 1/4 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 2 tbsp Avocado oil
  • 4 tbsp Unsalted butter
  • 6 cloves Garlic, minced
  • 3/4 cup Heavy cream
  • 1/2 cup Freshly grated Parmesan cheese
  • 1 tbsp Fresh lemon juice
  • 1 tsp Red pepper flakes
  • 1.5 cups Long-grain white rice
  • 3 cups Chicken bone broth
  • 1/4 cup Fresh parsley, finely chopped
  • 2 tbsp Fresh chives or dill, minced
  • 1 tbsp Lemon zest

Instructions:

  1. Rinse the long-grain rice under cold water until clear. In a medium saucepan, combine the rinsed rice and 3 cups chicken bone broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. While rice cooks, toss shrimp in a bowl with baking soda, salt, and pepper to ensure a firm, snappy texture. Let it sit for 5 minutes.
  3. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear shrimp for 2 minutes per side until golden and opaque. Remove shrimp from skillet and set aside.
  4. In the same skillet, melt 4 tablespoons of butter. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer.
  5. Whisk in the grated Parmesan cheese until the sauce is thick and emulsified. Stir in lemon juice.
  6. Fold the fresh parsley, chives (or dill), and lemon zest into the cooked rice.
  7. Return the shrimp to the skillet, tossing to coat in the garlic butter sauce. Serve immediately over the herb rice foundation.