Ingredients:

  • 1.5 cups (300g) long-grain jasmine rice, rinsed
  • 2.25 cups (540ml) chicken bone broth
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup fresh parsley and cilantro, finely minced
  • 1 tsp kosher salt
  • 1 clove garlic, smashed
  • 1.5 lbs (680g) large shrimp (16/20 count), peeled and deveined
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp neutral oil
  • 4 tbsp (56g) unsalted butter, divided
  • 6 cloves garlic, microplaned
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp red pepper flakes

Instructions:

  1. Rinse the 1.5 cups jasmine rice until the water runs clear. Combine it in a pot with 2.25 cups chicken bone broth, 2 tbsp butter, salt, and the smashed garlic clove. Bring to a boil, then cover and simmer on low for 15 minutes. <small>Note: Rinsing prevents the rice from getting mushy.</small>
  2. Toss shrimp in a bowl with 1 tsp salt, pepper, and baking soda. Let sit for 10 minutes to create an alkaline brine for improved texture.
  3. Heat 1 tbsp oil in your large skillet over medium high heat. Add the shrimp in a single layer. Cook for 2 minutes <strong>until a golden crust forms on the bottom</strong>. Flip and cook for another 1 minute, then remove them from the pan. They should still be slightly undercooked in the center.
  4. In the same skillet, melt 2 tbsp of the remaining butter. Add the 6 microplaned garlic cloves and cook for 30 seconds <strong>until the aroma fills the room</strong>. Pour in the 1/2 cup heavy cream and 1 tsp red pepper flakes. Bring to a simmer.
  5. Whisk in the 1/4 cup Parmesan and 1 tbsp lemon juice. Add the remaining 2 tbsp butter to the sauce to create a glossy finish. Return the shrimp to the pan and toss for 1 minute <strong>until the sauce is velvety and clings to the shrimp</strong>.
  6. Fluff the rice and stir in the minced parsley and cilantro. Scoop a generous portion of rice into a bowl and top with the shrimp and extra sauce from the pan.