Prepare to embark on a culinary adventure that will tantalize your taste buds and transform your dinner routine! Imagine succulent shrimp bathed in a luxurious garlic and white wine sauce, nestled atop crispy, golden rice tortitas that crunch with every bite. This Shrimp Scampi Over Rice Tortitas is not just a meal – it's a gourmet experience that brings together the best of American coastal cuisine with a creative twist that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup butter
- 1 tbsp lemon juice
- 4 cups cooked rice
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Ensure the shrimp are peeled and deveined. Mince the garlic cloves and chop the parsley. Measure out the white wine, butter, lemon juice, and cooked rice.
- In a large skillet, melt the butter over medium heat. Allow it to bubble but not brown, as you want to maintain a light flavor.
- Add the minced garlic to the skillet and sauté for about 1-2 minutes, or until fragrant. Be careful not to let it burn, as burnt garlic can impart a bitter taste.
- Once the garlic is fragrant, add the shrimp to the skillet. Season with salt and pepper to taste. Cook the shrimp for about 3-4 minutes, stirring occasionally, until they turn pink and opaque.
- Pour in the white wine and lemon juice, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the alcohol cook off and the flavors meld together.
- While the shrimp is cooking, prepare the rice tortitas. In a mixing bowl, combine the cooked rice with half of the chopped parsley. Mix well to incorporate the parsley evenly throughout the rice.
- Form the rice mixture into small patties or tortitas, about 3 inches in diameter and 1 inch thick. You should get about 8 tortitas from the 4 cups of rice.
- In a separate skillet, heat a little oil over medium heat. Once hot, carefully add the rice tortitas to the skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once the tortitas are cooked, remove them from the skillet and place them on a paper towel to drain any excess oil.
- To serve, place two rice tortitas on each plate. Spoon the shrimp scampi mixture over the top, ensuring each tortita is generously covered with the shrimp and sauce.
- Garnish with the remaining chopped parsley for a fresh finish. Serve immediately and enjoy your Shrimp Scampi Over Rice Tortitas!
Tips
- Shrimp Selection: Choose fresh, high-quality shrimp for the best flavor. Look for shrimp that are firm, have a mild ocean smell, and are uniformly colored.
- Garlic Technique: When sautéing garlic, use medium heat and watch carefully. Burnt garlic can quickly turn bitter and ruin the entire dish's flavor profile.
- Rice Tortitas Trick: Ensure your cooked rice is slightly cooled before forming patties. If the rice is too warm, it won't hold together well. Use slightly damp hands to shape the tortitas for a smoother finish.
- Cooking Shrimp: Don't overcook the shrimp! They're done when they turn pink and slightly curl – about 3-4 minutes. Overcooked shrimp become tough and rubbery.
- Wine Pairing: The white wine in the sauce pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio. If cooking with wine, choose a dry white that you'd enjoy drinking.
- Make-Ahead Option: You can prepare the rice tortitas and shrimp separately ahead of time and reheat just before serving to make dinner preparation faster.
- Garnish Generously: The fresh parsley isn't just for looks – it adds a bright, fresh flavor that complements the rich, garlicky shrimp perfectly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 220mg
