Post by barb43 on May 30, 2022 1:58:52 GMT
Lemon-Garlic Butter Shrimp with Broccoli
This dish has great color and looks very elegant when it comes out of the oven!
Ingredients:
6 tablespoons unsalted butter
4 garlic cloves, finely chopped (1 Tbsp.)
1 tablespoon fresh lemon juice (from 1 lemon)
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 1/2 teaspoons kosher salt, divided
1 (6-oz.) box long-grain and wild rice mix (such as Uncle Ben's Long Grain & Wild Rice, Original Recipe)
2 1/4 cups lower-sodium chicken broth * I used low-sodium vegetable broth *
3 cups broccoli florets (from 1 head)
3 tablespoons olive oil
1 medium lemon, thinly sliced
12 ounces large peeled, deveined raw shrimp ** I used Alaska Whitefish made up to look like faux crab. **
Directions:
Step 1. Preheat oven to 450°F. Combine butter, garlic, lemon juice, black and red pepper, and 1 teaspoon of the salt in a small microwavable bowl. Microwave on HIGH until melted, about 45 seconds; set aside.
Step 2. Cook rice according to package directions, substituting broth for water. Fluff with a fork; stir in 1 tablespoon of the butter mixture. Cover to keep warm.
Step 3. Meanwhile, toss together broccoli, oil, lemon slices, and remaining 1⁄2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Bake in preheated oven until broccoli is crisp-tender, about 13 minutes.
Step 4. Arrange shrimp on baking sheet with broccoli. Drizzle with remaining butter mixture. Bake at 450°F until shrimp are pink, about 5 minutes. Serve with rice.
Note: If you use frozen broccoli, it will not crisp in the oven, but it will be delicious nonetheless!
This dish has great color and looks very elegant when it comes out of the oven!
Ingredients:
6 tablespoons unsalted butter
4 garlic cloves, finely chopped (1 Tbsp.)
1 tablespoon fresh lemon juice (from 1 lemon)
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 1/2 teaspoons kosher salt, divided
1 (6-oz.) box long-grain and wild rice mix (such as Uncle Ben's Long Grain & Wild Rice, Original Recipe)
2 1/4 cups lower-sodium chicken broth * I used low-sodium vegetable broth *
3 cups broccoli florets (from 1 head)
3 tablespoons olive oil
1 medium lemon, thinly sliced
12 ounces large peeled, deveined raw shrimp ** I used Alaska Whitefish made up to look like faux crab. **
Directions:
Step 1. Preheat oven to 450°F. Combine butter, garlic, lemon juice, black and red pepper, and 1 teaspoon of the salt in a small microwavable bowl. Microwave on HIGH until melted, about 45 seconds; set aside.
Step 2. Cook rice according to package directions, substituting broth for water. Fluff with a fork; stir in 1 tablespoon of the butter mixture. Cover to keep warm.
Step 3. Meanwhile, toss together broccoli, oil, lemon slices, and remaining 1⁄2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Bake in preheated oven until broccoli is crisp-tender, about 13 minutes.
Step 4. Arrange shrimp on baking sheet with broccoli. Drizzle with remaining butter mixture. Bake at 450°F until shrimp are pink, about 5 minutes. Serve with rice.
Note: If you use frozen broccoli, it will not crisp in the oven, but it will be delicious nonetheless!