Rices, Seafood, Side Dishes
2 cloves garlic minced
1 lb. shrimp peeled and deveined (500 g)
1 cup long-grain rice
(250 mL)
2 cups chicken stock
(500 mL)
3 tablespoons chopped fresh dill (50 mL)
In large saucepan, melt 3 tbsp (50 mL) unsalted butter; cook garlic over medium heat until tender and fragrant, about 1 min. Do not brown.
Add shrimp to saucepan and mix well; stir in rice. Pour in stock and bring to boil; cover, reduce heat and simmer gently for 20 to 25 min or until liquid is absorbed. (If using commercial stock, do not season during cooking. If using homemade unseasoned stock, season a little during cooking and then adjust if necessary when rice is done.) stir in dill; season with salt and pepper to taste if necessary.