GARLIC BUTTER SHRIMP & SPICY RICE
INGREDIENTS
FOR SHRIMP
2 Bags of Raw Shrimp on Skewers
All-Purpose Seasoning (Kingsford or your favorite)
3 Tablespoons of Butter
1 Teaspoon of Garlic Powder
1 Teaspoon of Parsley Flakes (you can use fresh also)
FOR SPICY RICE
1 1/3 Cups Long Grain White Rice
2 1/2 Cups of Chicken Broth
1 Tablespoons Olive Oil
1/2 Red Bell Pepper Finely Chopped
1/2 Yellow Onion Finely Chopped
2 Cloves of Minced Garlic
1 Teaspoon of Turmeric
1 Teaspoon of Chili Powder
1 Teaspoon of Paprika
1 Teaspoon of Cumin
1 Teaspoon of Kosher Salt
1 Teaspoon of Ground Black Pepper
4 Tablespoons of Butter
1 DIRECTIONS
In medium skillet or saucepan, add olive oil and 1 tablespoons of butter, sauté’ onions, bell pepper, for about 3 minutes, then toss in garlic and simmer 1 more minute.
In Rice Cooker or Pot, add rice, chicken broth, then stir in bell pepper, onions, and garlic, then add turmeric, chili powder, paprika, cumin, salt, pepper and 3 tablespoons butter. Put top of rice cooker and set per cooker instructions, if using a pot bring all ingredients to a boil then cover and simmer for about 25 minutes, remove from heat and fluff with a fork.
Wash and season shrimp with all-purpose seasoning, cook on 350 degrees grill for about 4 minutes on each side, mix 3 tablespoons butter, 1 teaspoon garlic powder and 1 teaspoon of parsley, base on both sides of shrimp when you turn them. Enjoy!