Friday, August 1, 2014

Shrimp with Rice

Fresh shrimp should have firm bodies that are still attached to their shells. They should be free of black spots on their shell since this indicates that the flesh has begun to break down. In addition, the shells should not appear yellow or gritty as this may be indicative that sodium bisulfate or another chemical has been used to bleach the shells. 

Smell is a good indicator of freshness; good quality shrimp have a slightly saltwater smell. Since a slightly "off" smell cannot be detected through plastic, if you have the option, purchase displayed shrimp as opposed to those that are prepackaged. Once the fishmonger wraps and hands you the shrimp that you have selected, smell them through the paper wrapping and return them if they do not smell right.

When storing any type of seafood, including shrimp, it is important to keep it cold since seafood is very sensitive to temperature. Therefore, after purchasing shrimp or other seafood, make sure to return it to a refrigerator as soon as possible. If the shrimp is going to accompany you during a day full of errands, keep a cooler in the car where you can place the shrimp to make sure it stays cold and does not spoil.

To defrost shrimp place it in a bowl of cold water or in the refrigerator. Do not thaw the shrimp at room temperature or in a microwave since this can lead to a loss of moisture and nutrients. 
Research Source: WH Foods

Do you have 20 minutes? You have time to make this speedy, easy and delicious dinner.

Shrimp with Rice
Copyrighted 2014, Christine’s Pantry. All rights reserved.

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon minced garlic
1/2 cup chicken broth
2 tablespoon lemon juice
salt and pepper, to taste
1 tablespoon Italian seasoning
chopped parsley for garnish
rice, for serving, recipe follows

2 tablespoons butter
1 small onion, chopped
1 cup rice
2 cups chicken broth
1 teaspoon salt

Sprinkle shrimp with salt and pepper.

Add olive oil and butter to a skillet over medium high heat. Spread shrimp evenly in skillet. Cook about 2 minutes and turn. Add minced garlic to the skillet, cook for 30 seconds. Add chicken broth and lemon juice to the skillet and cook for 3 minutes, stirring often. Add Italian seasoning and stir. Serve immediately. Spoon over rice.

In a medium saucepan, melt butter over medium heat. Add onions, stirring and cook about 3 minutes, until soft. Add rice, stirring and cook about 2 minutes. Add chicken broth and salt, bring to boil, cover, reduce heat and simmer for 20 minutes, until rice is tender and liquid is absorbed. Garnish with parsley. Enjoy!


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