This recipe is adapted from allrecipes.com. It's a very easy and delicious meal. I like to serve it with salads. I redesigned this recipe for a low-FODMAP diet and fructose malabsorption. Whole cloves of garlic are cooked in the oil just to flavor it, then removed. This gives you the flavor of garlic, but not all of the fructans.
Lemon Shrimp over Rice
1 cup white rice
2 cups water
1 tablespoon olive oil
2 cloves garlic, smashed, but left whole (to be removed before serving)
1 tablespoon unsalted butter
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
1 pound medium shrimp - peeled and deveined
1/4 cup chopped fresh flat-leaf parsley (or 1 Tbsp. dried)
1 teaspoon cornstarch
1 teaspoon water
- Combine the rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 15 minutes.
- Meanwhile, heat the olive oil in a skillet over medium heat; cook the garlic in the oil until just starting to brown, 1 to 2 minutes; remove garlic and discard. Add the butter and melt. Pour in the wine and lemon juice and season with zest, salt, oregano and pepper; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes.
- Combine the cornstarch and water and add to the shrimp mixture and stir until it thickens, about 1 minute more. Serve hot over the rice.