Grilled Shrimp and Butter Rice


So simple and not flashy but oh so good.  

Tonight I went to the freezer and spied a bag of large shrimp.  Yes, shrimp sounds fine.  Thawed under water and rinsed, I decided to season with some olive oil, fresh cracked black pepper, ground coriander and garlic salt.  

While I let that sit and marinate for a bit, I started some rice in a saucepan on the stove.  1 cup rice to 2 cups water - (I used about 1 3/4 c rice and scooped in a quick 3 3/4 ish of water);  bring to a boil, reduce and simmer 15-20 minutes.  Because we are usually low-carb, and keto, having rice is a nice treat - a change of pace.  We are trying to 'use up' everything in the pantry and freezers, so we have been eating foods that we normally don't have.

While it simmered I grilled the shrimp, which only takes a few minutes for each side.  (I threaded them on metal skewers.)

When the shrimp was done, I removed them from the skewers, and added about 1/2 c butter to the rice, along with a heavy dose of garlic salt. 

This simple meal was so good!  Simple, filling and oh-so yum.

Print Friendly and PDF