Spicy Lemon Sauce Shrimp over Crispy Rice

Prep time: 15 minutes  -  Cook time: 20 minutes  -   Serves: 4

Spicy Lemon Sauce Shrimp over Crispy Rice recipe

Ingredients :

8 tablespoons olive or avocado oil
3 cups medium or long-grain white rice, cooked and cooled (day old is even better)
1/2 cup all-purpose flour
1 teaspoon La Baleine Fine Sea Salt 
1 teaspoon fresh ground pepper
1 pound shrimp 
8 cloves garlic, minced

1 teaspoon red pepper flakes
Juice of 4 large lemons
1 large lemon, thinly sliced
¼-½ cup chicken or vegetable broth
1 Serrano chili pepper, thinly sliced (for slightly less heat, use only half a pepper)
For serving: thinly sliced red onion, fresh basil, sliced green onion, lemon wedges, additional serrano chili slices

Instructions :

Place a large skillet over medium heat. Add 2 tablespoons of oil and swirl it around to make sure the pan is well coated. Spread the rice across the bottom in a thin layer, using the back of a spoon to really press into the pan. Allow to cook, undisturbed for 6-8 minutes, until it’s golden brown (you can use a spoon to gently lift a small corner of the edge to check). Remove from the heat and set aside to cool. Once cool, use a spoon to gently break up the rice into chunks.

In a wide bowl or dish, stir together the flour, La Baleine Fine Sea Salt and pepper. Very lightly dredge the shrimp in the mixture then set aside.

In a large skillet over medium high heat, heat 2 tablespoons of the oil. Cook the shrimp, in a single layer, 2 minutes per side. Transfer to a paper towel lined bowl or plate and continue cooking the shrimp, adding 2 more tablespoons of oil about halfway through, until all the shrimp are cooked.

Lower the heat, then add 2 more tablespoons of oil to the pan. Add the garlic and pepper flakes and saute for about 30 seconds, or until the garlic starts to turn golden brown. Add the lemon juice, lemon slices and ¼ cup of the broth. Allow to bubble and boil for a few minutes, then add the shrimp back in and continue cooking until the sauce has thickened slightly, slowly adding more broth, up to ¼ cup, as necessary to achieve the desired sauce consistency. Lastly, mix in the serrano chili pepper slices.

Serve with the rice, crispy side up, garnished with your choice of toppings.