Garlic Butter Shrimp with Basmati Rice

1. 1 Peeled shrimppack 400 g ≈ $8.50 150 g
2. 2 Basmati ricepack 500 g ≈ $3.50 55 g
3. 3 Butterpack 180 g ≈ $1.58 15 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Lemon≈ $4.70 per kg 30 g
6. 6 Parsleypack 50 g ≈ $1.50 5 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 110 ml water, a pinch of salt, and simmer covered for 12 minutes over low heat until the water is absorbed.

2. Remove from heat, cover, and let sit for 5 minutes, then fluff with a fork.

3. Pat the shrimp dry, finely chop the garlic⁴, roughly chop the parsley⁶, and juice the lemon⁵.

4. Melt the butter³ in a skillet over medium heat, add the garlic⁴, and cook for 30 seconds until fragrant but not browned.

5. Add the shrimp and cook for 2–3 minutes until pink and just opaque.

6. Stir in the lemon⁵ juice, parsley⁶, and a pinch of black pepper, then serve the shrimp over the rice.