The time was 5:15 in the evening and I had no idea what we were having for dinner. No meat defrosted. No fresh groceries. If it were up to me, I’d have cereal for dinner, but that doesn’t cut it for my hungry family. Three hungry boys constantly asking me what is for dinner doesn’t help either. So I went to the freezer to see if there was anything I could put together in a quick 30-minute meal. A fast food at home.
Lemon Butter Shrimp
Ingredients:
1.5 lbs of frozen shrimp, peeled and deveined
The juice from 2 lemons, and an extra lemon wedge for garnish
5 tbs of butter
1.5 cup of dried rice
1 medium onion
2 cups of your vegetable choice. We had broccoli with our meal
1 tsp of garlic powder
Salt and pepper to taste
Lemon Butter Shrimp
Recipe:
Start by taking your shrimp out of the freezer. I place the frozen bag of shrimp in room temperature water in the sink for 5 or so minutes while I prepare the other ingredients. I cook my rice in a pressure cooker. Start to cook the rice to your preferred method. Chop 1 medium onion and sauté with 1 tbs of butter over medium heat until the onions are translucent. I had some mushrooms in the fridge, so I chopped those and added them to the onion after the onion was cooked. Remember this was a last minute meal, so I found some frozen broccoli in the freezer and cooked it in the microwave just until it wasn’t frozen anymore, then added it to my mushroom and onion sauté.
While my vegetables are sautéing, I rinsed the now semi frozen shrimp to make sure there were no rouge pieces of shell or tail. Melt 4 tbs of butter in sauté pan over low medium heat and add the semi frozen shrimp. Cover shrimp and butter with lid and cook until there are no frozen shrimp. Squeeze the juice from 2 lemons over the shrimp and add salt, pepper, and garlic. Cook covered for another 5 to 10 minutes until the shrimp are pink and done.
Now plate your meal with the rice, veggies, and shrimp. Add some lemon butter sauce from the pan on top of your food. Add a lemon wedge and enjoy!
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Lemon Butter Shrimp
Ingredients
- 1.5 lb frozen shrimp
- 1 medium onion
- 1 tsp garlic powder
- 5 tbs butter
- 1 cup chopped mushrooms
- 2 cups chopped broccoli
- 2 lemons
- 1.5 cups dried rice
- salt and pepper to taste
Instructions
- Start by taking your shrimp out of the freezer. I place the frozen bag of shrimp in room temperature water in the sink for 5 or so minutes while I prepare the other ingredients. I cook my rice in a pressure cooker. Start to cook the rice to your preferred method. Chop 1 medium onion and sauté with 1 tbs of butter over medium heat until the onions are translucent. I had some mushrooms in the fridge, so I chopped those and added them to the onion after the onion was cooked. Remember this was a last minute meal, so I found some frozen broccoli in the freezer and cooked it in the microwave just until it wasn’t frozen anymore, then added it to my mushroom and onion sauté.
- While my vegetables are sautéing, I rinsed the now semi frozen shrimp to make sure there were no rouge pieces of shell or tail. Melt 4 tbs of butter in sauté pan over low medium heat and add the semi frozen shrimp. Cover shrimp and butter with lid and cook until there are no frozen shrimp. Squeeze the juice from 2 lemons over the shrimp and add salt, pepper, and garlic. Cook covered for another 5 to 10 minutes until the shrimp are pink and done.
- Now plate your meal with the rice, veggies, and shrimp. Add some lemon butter sauce from the pan on top of your food. Add a lemon wedge and enjoy!
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