Garlic Butter Shrimp and Rice

This is a delicious flavor combination of garlicky, buttery shrimp and rice prepared in 20 minutes!
Servings: 


Ingredients
1 cup just-cooked rice
6 Tabs butter
4 cloves garlic, minced
500g extra large shrimp; peeled, deveined
1/4 cup low fat shredded parmesan cheese
3 Tabs skim milk
2 Tabs chopped fresh parsley
salt and fresh ground pepper, to taste
shredded parmesan cheese for garnish, optional

  • Prepare rice according. In a large skillet, melt butter over medium-heat.
  • Add garlic, cook for 3 mins or until lightly browned, stirring very frequently. Do not burn the garlic.
  • Stir in the shrimp, cook 2 minutes or until they turn pink, stirring frequently.
  • Add prepared rice to the skillet and mix until well combined.
  • Add cheese, milk, parsley, salt & pepper; mix & stir for 1-2 mins or until creamy & heated through.
  • Remove from heat. Garnish with parmesan cheese. Serve.

    COMMENTS:  This was so delish! I will be making it again and again and again. I did add asparagus, broccoli and spinach and I also used almond milk.

    I used quinoa instead of rice. It was pretty good!
    I used regular cooked rice and added some lemon juice (3 tbsp) to give it a bit of a zest.

    I tossed in some carrots I had that needed cooking. This dish is wonderful! It’s great as-is, or it can be a canvas for allllll kinds of other things.

    it was kind of bland so we added cream of mushroom and it turned out amazing!

    I used a bag of riced cauliflower in its place. I also make it with less butter and milk. Otherwise it has too much liquid. Even my husband likes it! Have made it several times.

    If using frozen shrimp, just cook until pink.

    1 garlic clove is about 1/2 teaspoon of garlic powder

    I only used 2 TBLS of butter with a bit of olive oil..just to make it healthier. It would also be great with chicken.

    This was delicious! I used brown rice and added a little extra Parmesan cheese. Definitely a keeper. I did add some Cajun spice to it.

    This was amazing, like a risotto! I had everything on hand, added fresh cilantro and some mozzarella in as well. Might double the next time!

    The shredded parmesan adds some creaminess to the entire dish. Using grated parmesan would change the texture. The parmesan also adds a great amount of flavour.

 

Hibiscus Ginger Latte

I’ve always found pure hibiscus tea to be a little too sour for my taste, but came up with this latte. The creaminess of the almond milk helps offset the harshness of the hibiscus, and the ginger adds a nice note of warmth and complexity, making this latte a great winter drink.  Serves: 2

INGREDIENTS
  • 1 Tab dried hibiscus flowers
  • 1″ piece ginger – grated
  • 1 green tea bag (opt)
  • 1½ cups hot water
  • 1½ cup unsweetened almond milk or other milk of choice
  • 1 Tab honey/any other sweetener of choice, or to taste (optional)
    strainer

    Combine hibiscus, ginger, tea & hot water in a teapot or a large mug; keep covered while steeping. Remove the tea bag after 2-4 minutes. Let hibiscus steep for another 15-20 minutes.
    Warm milk if you prefer a hot latte. Pour latte into a blender through a strainer.
    Add milk & honey and blend until frothy and smooth. This latte also tastes great iced.