Garlic Butter Shrimp and Rice


  • 1 cup dry rice (I use Minute Rice)
  • 6 tablespoons butter
  • 3 to 4 garlic cloves , minced
  • 1 bag (12-ounces) extra large, cooked, peeled, deveined shrimp
  • 1/4- cup shredded parmesan cheese
  • 3 tablespoons skim milk
  • 2 tablespoons chopped fresh parsley
  • salt and fresh ground pepper , to taste
  • shredded parmesan cheese for garnish , optional


  • Prepare rice consistent with the directions on the box.
  • in an exceedingly giant pan, soften butter over medium-heat.
  • Add garlic and cook for three minutes, or till gently brunet , stirring terribly oft. don't burn the garlic.
  • Stir within the shrimp and cook for one minute, stirring oft.
  • Add ready rice to the pan and blend till well combined.
  • Add cheese, milk, parsley, salt and pepper; combine and stir for one to two minutes, or till creamy and heated through.
  • take away from heat.
  • Garnish with cheese cheese.
  • Serve. 


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