Garlic Butter Shrimp with Basmati Rice

Steps

1. Rinse the basmati until the water runs clear, then boil it in twice its volume of salted water for 11 minutes with the lid on. Leave it covered off the heat.

   15 min

2. Pat the shrimp completely dry. Wet shrimp steam instead of frying.

   3 min

3. Heat the olive oil in a wide pan over high heat and fry the shrimp 90 seconds on each side, until they are pink and curled. Lift them out.

   4 min

4. Drop the heat to medium, melt the butter and cook the sliced garlic with the chilli flakes for 40 seconds. Do not let the garlic brown — it turns bitter.

   2 min

5. Return the shrimp to the pan, squeeze in the lemon and toss everything for half a minute.

   1 min

6. Fluff the rice with a fork, spoon the shrimp and all the pan butter over it and scatter the parsley.

   2 min

Serving suggestion

A handful of rocket on the plate adds a peppery edge.

Storage

One day in the fridge. Reheat gently — shrimp go rubbery over high heat.

Notes

Frozen shrimp must be thawed and dried first, or they release water and boil.