new recipe: shrimp scampi rice with crispy garlic chips
Hello and happy Saturday!
Had a heck of a week but I refuse to skip a Saturday recipe for you unless shit’s gone REALLLLLYYYY sideways. But with that, I’m keeping things uber short and sweet. Back to regular scheduled updates next week.
Until then - let’s get your dinner, sorted!
shrimp scampi rice with crispy garlic chips
serves 2 | 30 minutes
This recipe is like ridiculously easy and ridiculously flavorful (thank you 2 heads of garlic). You know I love shrimp cause it’s so fast to defrost and cook. I originally started with a more jambalaya direction but it just wasn’t wowing me.
Enter some vermouth and a LOAD of garlic and I’m very happy with where we landed.
It’s basically shrimp scampi pasta but in rice form and with an aggressive amount of garlic and a few other fun rachel twists. Hope you love it!!
Browse all my recommended tools in one place: Complete Kitchen Collection.
Mandoline (for the garlic - a sharp knife is fine too)
12 inch nonstick frying pan - nonstick is key for this recipe so the rice doesn’t stick
Plastic tongs - a must on nonstick (wood is fine too - just no metal!)
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