Ingredients:

  • 1.5 cups (285g) Long-grain jasmine rice, rinsed
  • 2.25 cups (540ml) Low-sodium chicken bone broth
  • 1 tbsp (14g) Salted butter
  • 1/2 cup (15g) Fresh parsley and cilantro, finely minced
  • 1 tsp (5g) Kosher salt
  • 1.25 lbs (565g) Large shrimp, peeled and deveined
  • 1/4 tsp (1g) Baking soda
  • 4 tbsp (56g) Unsalted butter, divided
  • 6 cloves Garlic, minced
  • 1/2 cup (120ml) Low-fat Greek yogurt, room temperature
  • 1/2 Lemon, juiced
  • 1 tsp (2g) Red pepper flakes
  • 1/2 tsp Fresh cracked black pepper

Instructions:

  1. Rinse the jasmine rice until the water runs clear.
  2. Pour in the chicken broth and kosher salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Once finished, fold in the minced parsley and cilantro, then fluff with a fork.
  3. While rice cooks, toss the shrimp in a mixing bowl with 1/4 tsp baking soda and black pepper. The baking soda ensures a firm, snappy texture.
  4. Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes per side until a mahogany-colored crust forms. Remove shrimp from the pan and set aside.
  5. In the same skillet, melt the remaining 2 tablespoons of butter. Sauté the minced garlic and red pepper flakes for 1 minute. Reduce heat to low and whisk in the Greek yogurt and lemon juice to create a creamy emulsion.
  6. Return the seared shrimp to the skillet and toss to coat in the sauce. Serve immediately over the herb-infused rice.