You’ve probably heard me mention how my husband learned to cook (with very little help from me) after he retired a few years ago. Well, he has gotten pretty good at it, and I think his recent creation is one of my favorites so far.
(Don’t tell him, but I tweaked the rice-making process a little because the recipe was so similar to on I already make (and mine is easier and makes less dishes).
To make this recipe keto, use cauliflower rice instead.
The Rice
Ingredients:
• 2 cups Basmati rice (uncooked)
• 3 to 4 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 5 garlic cloves, minced
• 5 T. fresh squeezed lemon juice
• 2 drops Young Living Vitality Lemon Essential Oil
• 2 cups chicken bone broth
• A pinch of sea salt
• A large handful fresh parsley (chopped)
• 1 tsp. dill (fresh or dry)
Instructions
- Steam Rice (use the broth and lemon juice as the liquid) and cool. Drizzle with oil and fluff with a fork
- Set Aside
- Saute’ onions and garlic
- Add onions and garlic to rise and toss to coat.
- Str in parsley, dill, and lemon essential oil.
The Shrimp
Ingredients
- 1 small head garlic
- 1 C. chopped fresh cilantro leaves
- 1 lemon, juiced
- 1 T. dry white wine (optional), or substitute with more lemon juice
- 3-4 T. Avocado oil, plus more for coating the shrimp
- 2 T. Harissa (or your favorite chili paste)
- 1 ½ lbs. peeled and deveined large shrimp (pre-peeled thawed frozen shrimp works)
- Kosher Salt
Black Pepper
- Instructions
- 1. Preheat your oven to 400°F.
- 2. Roast the garlic. Use a serrated knife to trim the top off a whole head of garlic, exposing the cloves but keeping the bunch intact. Set on a large sheet of foil, drizzle generously with olive oil, and close the foil to wrap. Roast in the heated oven for about 10 minutes or until slightly tender and fragrant, then remove from the oven and let cool briefly.
- 3. Once cool enough to handle, peel and crush or chop the roasted garlic as finely as possible.
- 4. Make the sauce: In a small bowl, combine the roasted garlic, cilantro, lemon juice, white wine, avocado olive oil, and Harissa. Whisk together and set aside.
- 5. Cook the shrimp. Heat a cast iron skillet, grill, or indoor griddle over high heat. Pat shrimp dry and season with salt and pepper, drizzle a little oil and toss. Arrange on the preheated surface and cook for about 2 minutes per side, or until the shrimp just turns pink. Even the largest shrimp will be ready within about 5 minutes, so be careful not to overcook it or it will be tough.
- 6. Serve over rice. Garnish with chopped parsley and a few slices of lemon. Cover until ready to serve
