Ingredients:

  • 4 cups packed Broccoli Florets
  • 2 Tbsp Extra Virgin Olive Oil (for rice)
  • Zest of 1 medium lemon
  • ½ tsp Salt (Kosher or Sea), plus more to taste
  • ¼ tsp Black Pepper (freshly ground), plus more to taste
  • 5 lb Large Shrimp (or Prawns), peeled, deveined, patted dry
  • 4 Tbsp Unsalted Butter, divided (2 Tbsp for cooking, 2 Tbsp for finishing)
  • 1 Tbsp Extra Virgin Olive Oil (for searing)
  • 6 cloves Garlic, freshly minced
  • ¼ cup Dry White Wine OR Chicken Stock
  • 3 Tbsp Fresh Parsley, chopped
  • ½ tsp Red Pepper Flakes (optional)
  • 1 Tbsp Lemon Juice, freshly squeezed

Instructions:

  1. Rice the Broccoli: If not using pre-riced broccoli, wash and thoroughly dry the florets. Pulse the florets in a food processor until they resemble coarse grains of rice. Crucial: Do not over-process.
  2. Sauté the Rice: Heat 2 Tbsp of olive oil in the skillet over medium-high heat. Add the broccoli rice and cook for 4–6 minutes, stirring frequently, until it is tender-crisp (al dente).
  3. Season the Rice: Remove the pan from the heat. Stir in the lemon zest, ½ tsp salt, and pepper. Transfer the broccoli rice to a serving bowl and wipe out the skillet quickly.
  4. Prep the Shrimp: Pat the peeled and deveined shrimp completely dry using paper towels. Season lightly with salt, pepper, and red pepper flakes (if using).
  5. Start the Sizzle: Return the clean skillet to medium-high heat. Add 2 Tbsp of butter and 1 Tbsp of olive oil. Once the butter is melted and foaming, add the minced garlic. Sauté for about 30–60 seconds, until fragrant, being very careful not to let the garlic brown or burn.
  6. Sear the Shrimp: Increase the heat slightly. Add the seasoned shrimp in a single layer (work in batches if necessary). Cook for 2–3 minutes per side until pink, opaque, and beautifully seared.
  7. Deglaze and Finish the Sauce: Remove the shrimp temporarily to a clean plate. Pour the white wine (or stock) into the hot pan and scrape up any brown bits (fond). Let the liquid reduce by half (about 1 minute).
  8. Emulsify the Finishing Butter: Turn the heat down to low. Add the remaining 2 Tbsp of cold butter and whisk vigorously until the butter melts and the sauce thickens slightly.
  9. Combine: Return the shrimp to the sauce. Stir in the fresh lemon juice and half of the chopped parsley. Toss to coat the shrimp completely. Check the seasoning and adjust salt if needed.
  10. Serve: Spoon the Garlic Butter Shrimp and the gorgeous pan sauce immediately over the prepared Zesty Broccoli Rice. Garnish generously with the remaining fresh parsley.