Shrimp Scampi with Lemon Rice Pilaf

 

Ingredients

20-25 Shrimp, raw and peeled

3/4 cup Basmati Rice

1 Lemon, zest of whole lemon, juice from 1/2

1 Shallot, diced

1 Roma Tomato, cut into 1/4" pieces

1 Red Pepper, cut into 1/2" pieces

1 cup Peas, fresh or frozen

Fresh Parsley, roughly chopped, approx. 1/2 cup

1 1/2 cups Chicken Broth

2 cloves Garlic, diced or grated

2 tsp Italian Seasoning

1 1/2 Tbsp Butter

Oil

Salt & Pepper

Preheat broiler to high.

In medium pot, heat 1/2 Tbsp Oil and Shallot.  Cook, stirring often until softened, 2-3 minutes.  Add rice and toast for 1 minute.  Add Chicken Broth.  Cover and bring to a boil.  Reduce heat to low and cook, covered, until rice is tender and broth absorbed, 12-14 minutes.

While rice cooks, toss Shrimp, Peppers, Lemon Zest, Italian Seasoning and half of the Garlic with 1/2 Tbsp Oil in a bowl.  Place on baking sheet in single layer and season with Salt and Pepper.  Broil in middle of the oven until shrimp turns pink, 5-6 minutes.  Rinse bowl.

In a small pot over medium-low heat melt Butter with remaining Garlic.  Set aside.

Fluff cooked rice with fork, then add Peas, Tomatoes, Lemon Juice and half of the Parsley.  Stir to combine.

Returned cooked shrimp and peppers to original bowl and toss with garlic butter.

Divide rice between plates and top with shrimp mixture.  Sprinkle with remaining parsley.

Serves 2