One‑Pot Shrimp & Rice — Fresh Flavor, Minimal Cleanup
Nothing says “beach vacation” like fresh shrimp. This one‑pot shrimp and rice dish brings big flavor with minimal cleanup. It’s bright, lemony, garlicky and deeply comforting without feeling heavy.
Even better, it uses Chef David Cunningham’s Coastal Seafood Spice in your Mother’s Day gift bag. (Fun Fact: Chef Cunningham, formerly with Commander's Palace, is available for private in-home chef-prepared dinners for those who wish to treat Mom to a special meal inside your vacation home.) This dish is perfect for a relaxed Mother’s Day dinner in the backyard or on the balcony, paired with good wine and great conversation.
Recipe: One‑Pot Shrimp & Rice
-
1 lb. medium shrimp, peeled and deveined
-
1 fresh lemon (2 tbsp fresh lemon juice + 2 tsp lemon zest)
- 1 yellow onion (1/2 cup finely chopped)
-
4 cloves garlic (1 1/2 tbsp)
-
5 tbsp butter (divided, cut into 1/2-Tbsp pieces)
-
1 1/2 cups jasmine rice (or rice of Mom's choice)
-
2 1/2 cups chicken broth
-
1 tsp Coastal Seafood Spice by Chef David Cunningham
-
2 tbsp chopped parsley
Find the Original Recipe Here