I love shrimp scampi – garlic, butter and lemon! What’s not to love? At the same time, classics like this can feel predictable and, well, a bit boring. From adding avocado to switching in black garlic for fresh, I’ve updated the iconic dish and creating a light, interesting modernization.
Let’s get cooking!
Prepare the garlic sauce.
Shell and clean 1 pound of shrimp.
Measure out 1 cup of brown rice.
Measure out 2 cups of water.
Measure out 2 tbsp of butter.
Mince 1/4 cup of parsley.
Finely chop one avocado. Toss with a little bit of lemon juice.
You are mised out!
First, bring the 2 cups of water to a boil in a medium size stock pot. Add the rice and cook for 2 minutes. Stir, cover and reduce heat to simmer. Allow the rice to cook for 40-50 minutes (until tender). Add the parsley and butter and stir until the butter has melted.
Next, broil or grill the shrimp.
Place a mound (roughly 3/4 C) of rice in the center of a shallow bowl. With the back of a large spoon, flatter the mound slightly – so it’s more of a plateau than a mound.
Arrange 1/4 of the diced avocado on top of the mound.
Arrange 1/4 of the cooked shrimp around the base of the mound.
Drizzle the garlic sauce over the shrimp and serve!