Microwave Shrimp Scampi
This dish can be multiplied to serve more people. You must proportionally increase the microwave cooking time: if you double the shrimp, double the cooking time.
- 1 cup jasmine rice
- 2 cups chicken broth
- 2 lemons
- ½ cup butter
- 1½ pounds medium raw shrimp, cleaned
- ¼ teaspoon garlic powder
- ⅛ teaspoon garlic pepper
- ½ teaspoon garlic salt
Combine rice and chicken broth in medium saucepan and bring to a boil over high heat. Cover pan, lower heat to medium low, and simmer for 15 minutes.
Meanwhile, grate lemon zest from lemons and squeeze juice. Combine the zest, juice, and butter in microwave-safe dish. Microwave on high for 2 minutes.
Sprinkle shrimp with garlic powder, garlic pepper, and garlic salt and add to butter mixture; toss to coat shrimp. Cover and microwave on high for 2 minutes.
Uncover dish, stir shrimp, cover, and microwave on high for 1 to 3 minutes longer, until shrimp curl and turn pink.
Let shrimp stand, covered, for 2 to 3 minutes. Fluff rice with a fork. Serve shrimp and sauce over rice.
You don't have to use instant rice when you want some in a hurry. Read labels at the grocery store. There are some kinds of rice, including Texmati and jasmine, that cook in only 15 minutes. As a bonus, those rice varieties are fragrant and full of flavor.