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Shrimp Scampi and Rice Skillet

2 TBSP olive oil
3 cloves garlic, minced
2 cups long grain rice
1/2 cup white wine or vermouth
1/2 TBSP. Worcestershire sauce
Juice of 1 lemon
2 1/2 cups chicken stock
1 lb. large raw shrimp, peeled and deveined
2 TBSP. butter
1/4 tsp. black pepper
2 tsp. lemon zest
2 TBSP. minced parsley

In a large skillet, sauté the garlic in oil over medium heat 1 minute.
Add the rice; stir to coat.

Pour in the wine, Worcestershire, lemon juice and stock; bring to a boil.
Stir in the shrimp and return to a simmer.
Cover and cook over very low heat 15 minutes or until liquid is absorbed.
Stir in butter and pepper.
Sprinkle with lemon zest and parsley before serving.
Serves 4.

Coastal Fisherman Merch
CF Merch



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