Did I mention I make a lot of seafood this time of year? Garlic shrimp is something I make during Lent and through out the year as an easy weekend dish. It is easy and you can make it. Quick and easy.
2lbs of thaw raw shrimp. De veined and De shelled.
2 garlic cloves minced
5 tbsp of Smart Balance Vegan butter spread
1/2 tsp of parsley flakes
2 slices of lemon
3 cups of rice
3 cups of Gluten free chicken broth
Cook rice in a rice cooker with Chicken broth instead of water.
Melt 2 tbsp of butter in a saucepan when the rice is almost done cooking. Add garlic salt. Stir together. Add Shrimp and 2 tbsp of butter. Let cook for almost 2 minutes and flip shrimp over. Add one more tbsp of the butter spread, add minced garlic, the slices of lemon and parsley flakes. Add more or less butter depending on how much sauce you want with the rice.
Cook until shrimp is curled and opaque. Serve shrimp over rice with butter sauce in the pan.
Sometimes I make this dish with mushrooms. If you enjoy mushrooms, garlic and shrimp you'll like adding it into this dish. Cook the mushrooms first in the saucepan with the butter and garlic salt until the mushrooms are almost cooked through. Add the shrimp and 2 tbsp of butter and cook with the mushrooms in the pan. Add one more tbsp of the butter spread, add minced garlic, the slices of lemon and parsley flakes. Add more or less butter depending on how much sauce you want with the rice. Serve the mushroom and shrimp over the rice.
This dish goes beautifully with asparagus and almonds. Place raw asparagus in a roasting pan with extra virgin olive oil, salt and pepper and slice almonds. Mix well. Make sure that every slice of almond and asparagus are covered in oil. Roast asparagus in the oven at 425 for 8-10 minutes. Turning once or twice.
Serve with garlic shrimp. Enjoy!