Slightly spicy shrimp and flavorful cooked rice with parmesan, parsley, and lemon.
1 1/2 lbs. shrimp, fresh, wild-caught
sea salt, unrefined, & fresh ground pepper, organic to taste
1/4 c. olive oil, extra virgin, unrefined and unfiltered, organic
3 garlic, fresh, organic
1/4 tsp. bell pepper, red, fresh, organic
1 c. rice, brown, organic
2 1/2 c. chicken broth, organic, free-range
2 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
1/2 c. cheese, parmesan, raw, organic
1/4 c. parsley, fresh, organic
1 lemon, fresh, organic
Bring 2 cups chicken broth to boil in medium pot over high heat. Stir in rice and butter. Cover and reduce heat to low, 40 minutes. Combine parmesan, parsley, and 1 tablespoon lemon juice in small bowl. Set aside.
Meanwhile, pat dry shrimp with paper towels and season with salt and pepper. Combine shrimp, 2 tablespoons olive oil, garlic, and pepper flakes in medium bowl. Cover with plastic wrap
and refrigerate for 15 minutes.
Heat 1 tablespoon oil in 12 inch skillet over medium-high heat until just smoking. Add shrimp and cook without moving until browned on one side, about 1 minute; transer to plate. Add cooked rice and remaining broth to now-empty skillet and bring to boil. Reduce heat to low and simmer, stirring constantly, until rice is tender, about 5 minutes. Off-heat, stir in paremsan
mixture until cheese is melted. Add shrimp. Serve.