Lemon Garlic Herb Rice with Shrimp 5Z

Shrimp. *drool*

Okay, so here’s a question: How do you feel about Lost? Yes. As in the TV show that came out, give or take, 10 years ago. The hubby has just discovered it a few weeks back. And let me tell you, he’s hooked. So it’s become a nightly thing where we binge on a few episodes with dinner.

I’ve always said I didn’t want to watch it. I mean here’s a show completely based on plane crashes. I get weird about plane crashes. I get weird about stepping on planes because I keep thinking about plane crashes. I freak out at any sign of turbulence. True story. Because I think about shows like Lost. And ending up on a weird island. And having bananas and salty fish for every. meal. of. the. day. And about not having a bed or a hair straightener.

But yeah, for sure! Totally! Let’s watch a TV show based entirely around a plane crash. I’m in!

Lemon Garlic Herb Rice with Shrimp 2This isn’t the first time I’ve gone bonkers over a show a decade after it’s release. No siree!

It was Dexter just 2 short months ago. I had numerous marathons a week. While doing the dishes. While folding the laundry. And sometimes even with breakfast. It takes major skills to be that dedicated. And I absolutely hated the ending. I was bothered by it for days!  I cried and felt sad for an unnaturally long period of time.

And now… it’s Desperate Housewives. Punctually a decade late and totally obsessed.

Like the survivors of Lost, God forbid, if any of us are ever stranded on an island, I would just hope that the waters contain enormous amounts of shrimp. So we can have Lemon Garlic Herb Rice with Shrimp until we’re rescued!

Lemon Garlic Herb Rice with Shrimp 6


Active Time: 10 minutes

Inactive Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings



    For the Shrimp:
  • 1 lb. Large Shrimp
  • 1/4 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • For the Rice:
  • 2 tablespoons olive oil
  • 1 medium white onion, diced
  • 2 tablespoons minced garlic
  • 2 and 1/4 cup chicken broth, plus more if needed
  • 6 Tablespoons lemon juice, divided
  • 1 tablespoons lemon zest
  • 1 and 1/2 cups long grain rice (I used basmati)
  • 1 teaspoon fresh dill ( for 1/2 teaspoon dried)
  • 1/4 cup fresh parsley, chopped


    For the Shrimp:
  1. In a medium bowl, combine the shrimp, lemon zest, lemon juice, smoked paprika, salt and pepper and allow ingredients to marinade for 10 minutes.
  2. Heat the olive oil in a skillet over medium heat and cook the shrimp on each side for approximately 1 -2 minutes. Remove to a plate and keep warm.
  3. For the Rice:
  4. Heat the olive oil in a large pot over medium heat. Saute the onions for 5 -7 minutes until the onions become translucent without browning. Add the minced garlic and continue to cook for an addition 1- 2 minutes. Add chicken broth, lemon juice, and lemon zest and allow the liquid to heat for about 4 minutes before adding the rice. When 1/4 of the water has gone, turn the heat down to medium low and cook covered. Allow rice to cook for about 15 minutes checking in between to make sure rice hasn't dried out. If the rice is still undercooked and the liquid has been soaked up, add another 1/4 cup of chicken broth and continue to cook for an addition 2 -3 minutes. Fluff with fork if necessary and let it sit for a few moments to "dry out" and lose that wet, just-steamed texture. Add the dill and parsley and stir to incorporate. When ready to serve, plate the rice in a serving platter and top with cooked shrimp and more parsley if desired.