Easiest Way to Make Yummy Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice

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Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice. Holiday dishes don't get any faster (and delicious) than this! This lemon-kissed garlicky sautéed spinach is delicious served alongside steak, salmon, or chicken, or even under a fried egg or on top of a grain bowl. This delicious sautéed spinach recipe is a healthy vegetarian side dish that can quickly be whipped up when you're short on time (it.

Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice We had this as a side with lemon pepper flounder, but it's also very tasty for breakfast in an omelette or with a fried or poached egg and some hot sauce (a great way to. Using a slotted spoon, remove garlic and discard. Drain liquid from skillet; add lemon juice, salt, and pepper to taste. You can have Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice

  1. It's 25-30 of Raw Jumbo Shrimp.
  2. You need 1/3 Cup of Fine Minced Garlic.
  3. Prepare 1 of + Pinch Saffron Threads.
  4. Prepare 2 tbsp of Fresh Lemon Juice.
  5. It's 1/2 of Lemon Zested.
  6. It's 1/2 of Thin Sliced Shallot.
  7. Prepare 1 Dash of Quality White Wine.
  8. You need 2 Dashes of Red Pepper Flakes.
  9. Prepare to taste of Fresh Ground Black Pepper.
  10. It's to taste of Sea Salt.
  11. It's 1/3 Cup of Olive Oil.
  12. You need of ● For The Options.
  13. You need as needed of White Rice.

Spinach loses about three-quarters of its volume when cooked, so be mindful of the. Overcooked spinach, bitter burnt garlic, and pallid lemon flavor are all too often the hallmarks of this simple side dish. Instead, we sought tender sautéed spinach, seasoned with a perfect balance of garlic and lemon. Sautéed Lemon Garlic Brussels Sprouts are a beautiful side dish for spring suppers.

Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice step by step

  1. Peel and de-vein your shrimp leaving tails in tact..
  2. Chop all vegetables. In a non- reactive bowl - marinate everything above in fridge for 2 hours..
  3. Sauté everthing for 8 to 10 minutes sealed..
  4. Be sure to reserve your pan juices to spoon over your rice. For me - it was the best part of the meal!.
  5. Serve over rice and garnish with fresh parsley and a lemon wedge. Enjoy!.

Light and buttery with a hint of fresh lemon, they're so delicious! I made these buttery, lemony greens one night for dinner and my husband, the Brussels Sprouts hater, chowed down on them! This is a great one if you. This super fresh, garlicky, lemony mustard green recipe is the perfect mustard green recipe you've been waiting for your whole life. Coated in light olive oil and sautéed with plenty of garlic, red pepper, salt, and pepper, these mustard greens pick up a ton of fresh flavor that compliment rich holiday.