Sunday, August 26, 2012

Grilled Shrimp with Brown Butter and Rice

There are 4/5 of us here who love shrimp, so when one was away at her friend's, guess what we had for dinner! I saw this recipe and decided to try it out, it sounds wonderful, right? Grilled chili garlic shrimp over brown butter rice? It's such an easy recipe and will be ready in no time at all. You may add any veggies you like, I just happened to have peas. The brown butter adds such a nice flavor to all this.

Grilled Shrimp with Brown Butter and Rice
Serves 6
adapted from Coupon Cooking Cook

2 cups instant Brown Rice
1 3/4 cups Water
1 cup frozen Peas
30 raw medium Shrimp deveined and shelled with tails on
2 tablespoons Olive Oil
2 teaspoons Chili Powder
1 teaspoons Garlic Powder
½ teaspoon Ground Black Pepper
¼ teaspoon Salt
6 tablespoons unsalted Butter
4 whole Green Onions, sliced

Bring water to boil in a medium saucepan, add rice, cover and cook on low 5 minutes. Remove from heat, let sit for 5 minutes or until all water is evaporated.

Microwave frozen peas in 1 cup water for 8 minutes, drain, stir into cooked rice, set aside.
While the rice and peas are cooking, start the grill on medium heat.

In a medium size bowl add the raw shrimp, chili powder, garlic powder, pepper, salt and olive oil.
Mix the shrimp in with the spices and olive oil until they’re completely coated. Set aside. (I did this a few hours ahead of time, kept in fridge)
Add the shrimp onto skewers then grill on low heat and cook on both sides until done (about 3 to 4 minutes per side for large shrimp). Remove the shrimp from the grill and set aside for just a moment while browning the butter.

Add the butter to a small skillet and stir as it melts on low-medium heat. Continue stirring. Watch it!! It will burn! When it turns a golden color (and has a nutty aromoa) remove the skillet from the heat.

Add half of the brown butter to the rice and gently mix it together.
Add the rice to a serving dish, top with the shrimp.
Drizzle the remaining brown butter over the shrimp and rice (or as much as you like).
Garnish with the pieces of green onion.

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