How to Cook Yummy Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice

How to Cook Yummy Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice Delicious, fresh and tasty.

Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice. Sautéed garlic, sun dried tomatoes, cherry tomatoes, spinach, asiago & mozzarella cheese Great recipe for Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice. While this sumptuous dish is heavy on the garlic and lemon - I assure you that the unique flavor of the Saffron really comes through and literally steals the show. I have been making this chicken for years.

The sauteed spinach works great as a side for chicken and steak dishes and is low-carb, gluten-free, and keto-friendly.

In a large sauté pan over medium heat, melt butter.

Once butter has begun to foam, lay fish in pan.

You can cook Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice using 13 ingredients and 5 steps. Here is how you achieve it.

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

1. You need 25-30 of Raw Jumbo Shrimp.

2. You need 1/3 Cup of Fine Minced Garlic.

3. It’s 1 of + Pinch Saffron Threads.

4. You need 2 tbsp of Fresh Lemon Juice.

5. It’s 1/2 of Lemon Zested.

6. You need 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. Prepare to taste of Sea Salt.

11. Prepare 1/3 Cup of Olive Oil.

12. You need of ● For The Options.

13. You need as needed of White Rice.

Add green garlic or scallions and a pinch of salt.

Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish.

Using a spatula, gently flip fish.

How to Bake Lemon Garlic Salmon In Foil.

Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice instructions

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!.

In a small bowl or jar, mix together the lemon juice, olive oil, garlic, lemon zest and spices.

Sauteed Spinach with Lemon, Garlic and Onions, and Pine Nuts.

In a large saucepan, heat olive oil over med-high heat until hot.

Add onion and saute until soft.

Make a side of brown rice (or this Lemon Rice!) and spoon the shrimp, along with plenty of the yummy lemon garlic butter sauce, over the top.