THE SL KITCHEN
SOUTHERNLIVING.COM / FEBRUARY 20 19105Lemon-Garlic Butter Shrimp
and Broccoli
ACTIVE 20 MIN. - TOTAL 40 MIN.
SERVES 4|
6 Tbsp. unsalted butter
4 garlic cloves, finely chopped
(1 Tbsp.)
1 Tbsp. fresh lemon juice (from
1 lemon)
1 ⁄ 2 tsp. black pepper
1 ⁄ 2 tsp. crushed red pepper
1 1 ⁄ 2 tsp. kosher salt, divided
1 (6-oz.) box long-grain and wild
rice mix (such as Uncle Ben’s
Long Grain & Wild Rice, Original
Recipe)
2 1 ⁄ 4 cups lower-sodium chicken broth
3 cups broccoli florets (from 1 head)
3 Tbsp. olive oil
1 medium lemon, thinly sliced
12 oz. large peeled, deveined
raw shrimp- Preheat oven to 450°F. Combine butter,
garlic, lemon juice, black and red pepper,
and 1 teaspoon of the salt in a small
microwavable bowl. Microwave on HIGH
until melted, about 45 seconds; set aside.- Cook rice according to package
directions, substituting broth for water.
Fluff with a fork; stir in 1 tablespoon of
the butter mixture. Cover to keep warm. - Meanwhile, toss together broccoli, oil,
lemon slices, and remaining^1 ⁄ 2 teaspoon
salt on a rimmed baking sheet; spread in
a single layer. Bake in preheated oven until
broccoli is crisp-tender, about 13 minutes. - Arrange shrimp on baking sheet with
broccoli. Drizzle with remaining butter
mixture. Bake at 450°F until shrimp are
pink, about 5 minutes. Serve with rice.
TIME-SAVER
Make this dish come
together even faster
by using bagged
precut broccoli
florets.