Garlic Butter Shrimp and Rice

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

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.


Roasted Eggplant Wedges with Herbed Pistachio Millet

Serves: 4-6

for the quick pickled red onion
  • half of a red onion – thinly sliced
  • apple cider vinegar
  • 1 tsp coconut sugar (optional)
for the herbed pistachio millet
  • 1 cup millet – soaked in purified water w/ a splash of apple cider vinegar
  • 1 Tab neutral coconut oil or ghee
  • 1 tsp cumin seeds
  • 1½ tsp turmeric – fresh or ground??
  • sea salt – to taste
  • 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint
  • ⅓ cup pistachios – chopped (or try peanuts)
for the eggplant wedges
  • 2 medium eggplants – sliced into wedges
  • 1 Tab coconut oil
  • sea salt
  • freshly ground black pepper
  • za’atar – or use ground thyme
for the tahini sauce
  • ¼ cup tahini
  • 1 tsp maple syrup or honey
  • ½ teaspoon sriracha or Tabasco (optional)
  • pinch of sea salt
  • freshly squeezed juice of 1 lemon
  • ¼ cup purified water

    to make the quick pickled red onion

    1. Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants.

    to make the herbed pistachio millet

    1. Drain the millet and thoroughly rinse it in a strainer.
    2. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes.
    3. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios.

    to roast the eggplant wedges

    1. Preheat oven to 200° C. Prepare a parchment paper-covered baking sheet.
    2. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat.
    3. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with za’atar when serving.

    to make the tahini sauce

    1. Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency.