Grilled Shrimp with Browned Butter and Rice
Quick to make and even quicker to disappear.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
For the Rice and Mushrooms:
- 1 cup basmati rice or your favorite rice
- 2 cups water quantity may vary depending on the rice cooker
- 7 medium to large size fresh mushrooms cleaned and thinly sliced
For the Shrimp:
- 9 large raw shrimp deveined and shelled with tails on
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoons granulated garlic
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 4 tablespoons butter
- 2 green onions chopped (including the green part of the onions)
For the Mushrooms and Rice:
Rinse the rice and add to the rice cooker.
To the rice cooker, add the mushrooms and water. Cover with a lid and set the rice cooker to cook.
For the Shrimp:
While the rice is cooking, heat the barbecue grill on medium heat.
In a medium size bowl add the raw shrimp, chili powder, granulated garlic, pepper, salt and olive oil.
Mix the shrimp with the spices and olive oil until the shrimp are completely coated. Set aside.
Lay the shrimp on a preheated grill and cook on both sides until done (about 3 to 4 minutes per side for large shrimp).
Remove the shrimp from the grill and set aside for just a moment while browning the butter.
For the Browned Butter - heat a small skillet on low heat and add butter. Stir as the butter melts. Continue stirring.
When the butter turns a golden color remove the skillet from the heat. At about this time the rice should be done.
Add half of the browned butter to the mushrooms and rice. Gently mix together.
Add the mushrooms and rice to a serving dish (or individual serving dishes).
Top with the shrimp. Drizzle the remaining browned butter over the shrimp and rice.
Sprinkle chopped green onion on top of the dish and serve while warm.