Lemon-Herb Shrimp Rice Skillet
This is the fast, bright skillet dinner for when you want the table to feel a little special without opening five different pans. Lemon-zest garlic, basil oil and a pop of champagne balsamic make plump shrimp, peppers and rice taste like something you would order out.
Ingredients
Method
- Pat shrimp dry and season with salt, pepper and Ellbee's Lemon Zest Gourmet Garlic. Heat 1 tablespoon Ellbee's Basil Olive Oil in a large skillet over medium-high heat.
- Sauté shrimp just until pink and curled, about 1 minute per side. Transfer to a plate before they overcook.
- Add remaining Basil Olive Oil and bell pepper to the skillet. Cook 2 minutes, then add wine and Ellbee's Champagne Balsamic Vinegar, scraping up any flavorful bits. Simmer until slightly reduced.
- Fold in rice, lemon zest and shrimp until hot. Scatter basil, parsley and a squeeze of lemon over each serving.
Notes
Time: 30 min
Kitchen tip: Shrimp are done the moment they turn opaque and curl into a loose C. If they tighten into an O, they have gone a little too far.
