Ingredients

1 cup Jasmine Rice

1 teaspoon Garlic [minced]

1 cup Chicken Broth

2 Lemons [sliced]

1 pound Shrimp [peeled, deveined]

1/2 teaspoon Salt

1/4 teaspoon Pepper

2 tablespoons Butter

1/4 cup Parsely [chopped]

Preparation

  1. Prepare rice according to package instructions. Add garlic to water before steaming. Fluff with a fork and set aside

  2. Meanwhile, in a large skillet over medium heat add chicken stock and lemons; bring to a low simmer. Season shrimp with salt and pepper and add to skillet. Turn shrimp to cook evenly until pink, about 2 minutes. Turn off heat and add butter; slowly stir to create a creamy sauce. Toss in parsley and serve immediately with garlicky rice