One Pot Lemon Garlic Shrimp and Rice

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  Shrimp(340g)
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  Lemon
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  Garlic(240g)
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  Unsalted Butter(30g)
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  White Rice(360g)
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  Low Sodium Chicken Broth(480g)
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  1/2 cup water ($0.00)
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  1 tsp Tony Chachere's seasoning* ($0.10)
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  Parsley, Fresh(30g)

Instructions

1. 1Thaw the shrimp if frozen and peel them; juice half the lemon to yield about 2 tablespoons and slice the remaining lemon half for garnish. Mince the garlic and roughly chop the parsley.
2. 2Add the butter and minced garlic to a deep skillet over medium heat. Sauté for 1–2 minutes until fragrant, then add the rice and continue cooking for 1–2 minutes more until you hear the rice snap and crackle in the hot butter.
3. 3Pour in the chicken broth, lemon juice, and water; stir to combine. Cover the skillet and increase heat to medium-high. Bring to a full boil, then reduce heat to low and simmer covered for 10 minutes until most of the broth is absorbed by the rice.
4. 4Lift the lid and scatter the shrimp evenly over the surface of the rice. Replace the lid and cook over low heat for 5 minutes until the shrimp turn opaque and pink throughout.
5. 5Remove the skillet from heat and let it rest covered for 5 minutes to allow residual heat to finish cooking the shrimp.
6. 6Fluff the rice gently with a fork and stir the cooked shrimp partially into the rice. Garnish with lemon slices and fresh parsley.
7. 7Divide the one-pot mixture evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.