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1. Cook the Rice:
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, bring water (or chicken broth) to a boil. Add the rinsed rice, olive oil, and salt. Stir, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
- Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1-2 minutes until the garlic is fragrant but not browned.
- Add the shrimp to the skillet. Season with salt and black pepper. Cook for 2-3 minutes on each side or until the shrimp are pink and opaque.
- Squeeze the juice of one lemon over the shrimp and stir to combine. Remove from heat.
3. Assemble the Stack:
- To create the stack, use a large ring mold or a small bowl. Start with a layer of fluffy rice at the bottom, pressing it down gently to hold its shape.
- Next, add a layer of the garlic butter shrimp on top of the rice.
- Repeat the process for a second layer, finishing with shrimp on top.
- Carefully lift the mold to reveal your beautiful stack.
4. Garnish and Serve:
- Garnish the stack with freshly chopped parsley and additional lemon wedges on the side for an extra burst of flavor.
- Serve immediately while warm, allowing guests to enjoy the delicious layers of shrimp and rice.
Tips for Success
- Shrimp: Opt for fresh or high-quality frozen shrimp for the best flavor and texture. Ensure they are properly thawed before cooking.
- Garlic: Adjust the amount of garlic according to your preference; adding more will enhance the flavor.
- Serving: This dish pairs well with a simple side salad or steamed vegetables for a complete meal.
Conclusion
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