Shrimp Over Rice

Shrimp Over Rice

A simple and fast dish; particularly if you use five-minute rice. You can make it healthier by substituting a bit of olive oil for the butter/margarine but I still prefer the taste of the butter/margarine.

Ingredients:

Shrimp (defrosted or fresh)

Spices to taste (garlic powder, paprika, Mrs. Dash are my preference)

Rice (simple five-minute rice is all I use)

Butter/margarine for frying shrimp

This dish is quick and easy to prepare (and good) so the ingredients are kept on hand. We purchase frozen shrimp (uncooked and with tail on). A quick rinse under cold water serves to defrost them enough to use. All the fuss of cleaning, etc. is done for you already and you can count out and use exactly the number you need for a meal. [Note: Recently, fresh shrimp have been used--better taste.]

Directions:

Defrost the number of shrimp you need for the meal.

Remove the tails and put the shrimp in the refrigerator if not immediately cooking.

Some people prefer to leave the tails on for presentation. I find they just get in the way and are messy to handle so I take them off.

An easy way to take them off is to slide a blunt tipped knife to the base of the tail, press down, and then simply pull the shrimp loose. This makes a clean cut with little or no waste.

Cook the rice.

About two minutes from serving time heat a skillet with a large pat of butter/margarine (you want some left over to pour over the shrimp and rice so don't skimp). Place the rice on plates as the butter/margarine heats. As soon as the butter/margarine is hot place the shrimp into the pan. Season to taste (I sprinkle a thin layer of each spice over the whole pan). After about half a minute turn the shrimp. Keep the pan in motion to spread the spices and evenly heat the shrimp. After another half minute or so remove the shrimp from the heat and serve over the rice. Divide up the spiced butter/margarine and drizzle over each service.
Don't be shy with the butter/margarine!

Lower Fat:

Ignore the directions just above; don't use any butter/margarine! Use a slight coating of olive oil instead. If desired, you can add a little liquid to the pan (e.g., wine or fish stock) to add a bit of flavor that removing the butter takes out.

Notes:

Don't overcook the shrimp! If you do they will become tough. A half minute on a side for medium-sized shrimp is plenty of time.

Many people want to serve some form of cocktail or tartar sauce with shrimp. With the right spices in the recipe you really don't need that. [If you want tartar sauce there is a recipe for some in the Salmon recipe.]

With minor modifications this same recipe can be used for scallops. Since scallops have a different taste I tend to reduce the spices to just paprika. Otherwise the recipe remains the same. Again, don't overcook scallops; they, too, will become tough if overcooked.

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