Inspired by the bright flavors of Spain, this dish calls for whole lemon slices to be sauté]ed with the shrimp, resulting in a bold citrus punch. Serve with a small bowl of green olives and a crisp salad for a quick weeknight dinner.
1 (3 1/2-ounce) bag boil-in-bag brown rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pounds peeled and deveined large shrimp (about 32)
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper
3 large garlic cloves, sliced
1 bay leaf
1/2 cup dry white wine
4 (1/4-inch-thick) lemon slices
2 tablespoons chopped fresh parsley
1 tablespoon butter
Lemon wedges (optional)
How to Make It
Cook rice according to package directions, omitting salt and fat.
Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.
Made (almost) to recipe using a Meyer lemon with great results. Removed the shrimp to avoid overcooking while the sauce reduced, then brought back together before plating over white rice. Served with green salad, steamed asparagus & Chardonnay. Excellent. [note to the folks questioning "chile" in the title: this refers to the recipe's "crushed red pepper" chile flakes]
For a weeknight meal, this was outstanding. Followed the recipe, except added a few petite peas at the end because I didnt have any parsley. Everything else came from stuff I had on hand which is why I made it. Delicious - gotta give it a try - it's going into my rotation.
This recipe has nothing to do with Chile. I stuck to the recipe. Strong lemon taste. I would reduce the wine sauce more before adding the shrimp also. This recipe really needs help. I served with rice. I would make it again but would change some things.
made this one tonight, and it got raves. my only question would be the name of the dish... am I missing something or was there no "chile" in it anywhere? the red crushed red pepper gave it some heat, but there wasn't much really "chile-like" about it. Still... a keeper.
Great taste but not what I would call chile-garlic shrimp. More like a lemony scampi. I took one reviewer's advice and added the shrimp at the very end of the recipe- after the sauce had already reduced. It produced a lot of liquid that I think would have reduced with the sauce, but I didn't want the shrimp overcooked. I served it over rice, but next time I'd try pasta. Great lemon-wine flavor, but not chile-garlic shrimp. Would make this again in a heartbeat.
I just finished eating this. It was fantastic. I used the jasmine rice like someone else had suggested and it gave it a very subtle sweet flavor. I had no issues of chewy-ness or the wine taking over. It was great and I'll definitely be making it again!