300 g large raw shrimp, peeled and deveined
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Lillie's Q Citrus Blend Seasoning
2 tbsp olive oil
3 tbsp butter
2 garlic cloves finely minced
Fresh parsley, chopped
Small squeeze of fresh lemon
1 cup cup white rice
1 1/2 cups cups cold water
1/2 cup cup frozen green peas
1/2 tsp tsp salt
1 tsp olive oil
2 tbsp tbsp butter
Zest of 1 lemon
Dinner
4
Wash the rice well and drain. Add rice, cold water, green peas, salt and olive oil to a rice cooker. Mix once and cook normally.
When ready, open the lid and add 2 tbsp butter and the zest of 1 lemon. Gently fluff, then leave uncovered for about 10 minutes so the extra steam can escape.
Pat the shrimp completely dry with paper towel. Season generously on both sides with Lillie's Q Citrus Blend.
Heat a large pan over medium-high heat. Add 2 tbsp olive oil, then place the shrimp in a single layer. Sear until golden, flip and cook the other side.
Lower the heat and add 3 tbsp butter and minced garlic. Toss the shrimp in the garlic butter until glossy and just cooked through. Finish with a small squeeze of lemon and parsley.
Spoon the warm lemon pea rice onto a plate and arrange the shrimp on top. Finish with some of the citrus garlic butter from the pan and a little fresh parsley.
Pat the shrimp really dry before seasoning and cooking. A dry surface gives you a beautiful golden sear instead of steaming the shrimp.
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