INGREDIENTS
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
DIRECTIONS
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.
