The shrimp is nicely spiced. The sauce is warm with Chile flakes and bits of garlic. The butter adds yet another layer of goodness. White wine – perfect for the base. This dish has so much going on. And it is fast – super fast to make. If you peel and devein your shrimp in the morning or the night before; we are talking six minutes from start to finish. Six minutes, people. Now that is quick.
Even Kiddo, not a shrimp eater, enjoyed the wonderful blend of flavors. No single flavor over-powers any other, all coming together to create a beautiful symphony in your mouth. You can taste it all – the rice, the shrimp, the spice of the red pepper flakes, the bits of garlic and butter and wine – incredible!
Chile-Garlic Shrimp over Long Grain Wild Rice
2 Packages Uncle Ben’s Quick Long Grain Wild Rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pounds peeled and deveined large shrimp (about 32)
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper
3 large garlic cloves, sliced
1 bay leaf
1/2 cup dry white wine
1 Lemon cut into slices
2 tablespoons chopped fresh parsley
1 tablespoon butter
1 Lemon, cut into wedges
Sprinkle salt and black pepper evenly over shrimp.
Heat oil in a large skillet over medium heat.
Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes).
While liquid reduces, make rice. Each package takes 90 seconds in the microwave. (Three minutes – the same amount of time it takes to reduce the wine sauce) Leave rice in vented packages to keep warm until ready to serve.
Remove shrimp pan from heat. Discard bay leaf and cooked lemon.
Add butter and stir until melted by the residual heat in the pan. Sprinkle parsley over shrimp.
Open cooked rice packages. Spread rice onto a rimmed platter. Arrange shrimp over rice bed. Pour pan sauce over rice and shrimp. Garnish with lemon wedges and serve.