Ingredients:

  • 1.5 cups (300g) Long-grain Jasmine or Basmati rice
  • 2.25 cups (540ml) Chicken bone broth
  • 2 tbsp (28g) Unsalted grass-fed butter
  • 1/2 tsp (3g) Sea salt
  • 1.5 lbs (680g) Large shrimp (16-20 count), peeled and deveined
  • 1 tbsp (15ml) Neutral high-smoke point oil
  • 1/2 tsp (2g) Smoked paprika
  • 6 cloves Garlic, microplaned or finely minced
  • 1/2 cup (120ml) Dry white wine
  • 1 cup (240ml) Heavy cream
  • 4 tbsp (56g) Cold unsalted butter, cubed
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh parsley, finely chopped

Instructions:

  1. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the rinsed rice and sauté for 2 minutes until the grains are toasted and smell nutty. Pour in the chicken bone broth and salt; bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Let rest covered for 5 minutes before fluffing with a fork.
  2. Pat the shrimp extremely dry with paper towels. Toss with a pinch of salt and smoked paprika. Heat oil in a large skillet over medium-high heat. Sear shrimp for exactly 2 minutes per side until coral-hued; remove from the skillet and set aside.
  3. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Deglaze the pan with white wine, scraping up any browned bits (fond). Let the wine reduce by half.
  4. Pour in the heavy cream and simmer for 2-3 minutes to slightly thicken. Reduce heat to low.
  5. Whisk in the cold, cubed butter one piece at a time to emulsify the sauce. Stir in the Parmesan cheese until smooth and glossy.
  6. Return the shrimp to the pan along with the lemon juice and parsley. Toss to coat and warm through for 1 minute.
  7. Serve the creamy garlic shrimp over the toasted jasmine rice.