Garlic Butter Shrimp with White Rice

Ingredients

• 200g Raw shrimp
• 150g White rice, long grain, raw
• 15g Garlic, raw
• 100g White button mushroom
• 15g Unsalted butter

Method

1. 1Measure 150g white rice and rinse under cold water until water runs clear. In a medium pot, add rice with 300ml water and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18-20 minutes until tender and water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
2. 2While rice cooks, pat 200g raw shrimp dry with paper towels and season lightly with salt and pepper. Have all ingredients prepped and ready (15g minced garlic, 100g sliced mushrooms, 15g butter).
3. 3Heat a non-stick skillet or wok over medium-high heat. Once hot, add the butter and allow it to melt and foam (about 1 minute). The butter should be hot but not brown.
4. 4Add the minced garlic to the melted butter and cook for 30 seconds, stirring constantly until fragrant. Do not let it burn.
5. 5Immediately add the shrimp to the pan and spread in a single layer. Cook for 2-3 minutes on the first side without moving them, allowing them to develop color. Flip each shrimp and cook for another 1-2 minutes until they turn fully pink and opaque throughout. Do not overcook or they will become tough.
6. 6Add the sliced white button mushrooms to the pan and toss everything together. Cook for 2-3 minutes, stirring occasionally, until mushrooms are lightly softened.
7. 7Taste and adjust seasoning with salt and pepper as needed. The dish should have a light, savory garlic butter coating.
8. 8Divide cooked rice onto a plate and top with the garlic butter shrimp and mushroom mixture. Pour any remaining pan juices over the top.
9. 9Serve immediately while hot. Enjoy your high-protein meal!