Grilled Shrimp with Brown Buttered Rice and Mushrooms

Post image for Grilled Shrimp with Brown Buttered Rice and Mushrooms

by Amy Flanigan on August 28, 2012 · 3 comments

End of August always seems about the time when a lot of people start longing for cooler temperatures and Fall recipes – kids are back in school, they’re tired of sunscreen, and they’re gearing up for football season.

But it usually takes me a wee bit longer. I’ll get there. Just not yet. 

We loved our summer break. Sleeping in, playing at the pool almost daily, no set schedules. My bounty of cherry tomatoes. Sigh.

I’m hoping, at least, everyone still has their grill out. My friend Melissa sent this recipe to me at the end of May. May. Yikes! Let’s forget about that part and focus on how much I love when my friends know what I like. Thanks Melissa!

This is very simple and good. The rice has a smooth and subtle flavor from the stock and butter, which pairs nicely with the seasoned shrimp. If you like a kick to your food, you could add a pinch of cayenne.

Technically, we still have a few weeks left of summer. But if you’re already knee deep in soup recipes, save this for next summer. That’s only, what? 9 months away… *whimper*

Grilled Shrimp with Brown Buttered Rice and Mushrooms
Serves 4-6
Prep time: 15 minutes
Cook time: 20 minutes

• 2 cups Basmati or white rice
• 4 cups chicken stock
• 4 ounces Baby Bella mushrooms, roughly chopped
• 1/2 pound raw medium shrimp, peeled and deveined
• 1 1/2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 stick unsalted butter
• 3 whole scallions or bunch of chives, chopped

Cook rice according to package directions for al dente, including the chopped mushrooms, in the chicken broth (or water.) While the rice is cooking, preheat your grill on medium heat.

In a medium bowl, toss the shrimp with the olive oil, chili powder, garlic powder, pepper, and salt. Mix until the shrimp are completely coated. Skewer them and place on the grill; cook on both sides until done (about 2 minutes per side.) Remove to a plate and keep warm while browning the butter.

Add the butter to a small pot and stir as it melts. Continue stirring and keep a close eye so it doesn’t burn. When it turns a golden color remove the pot from the heat.

Add half of the brown butter to the rice and gently mix it together.

Serve the shrimp on top of the rice, drizzle the remaining brown butter over the top, and sprinkle with scallions or chives.

(adapted from Coupon Clipping Cook)

Print this recipeSave this recipe



Leave a Comment

{ 2 comments… read them below or add one }

Joanne August 28, 2012 at 5:08 pm

I might cry when summer is over this year. I mean, I miss pumpkin and all…but I’m going to miss tomatoes more I think. They’re around for so much less time than butternut squash is!


Jenna August 28, 2012 at 8:06 am

Looks good, Amy! I hope to fully join the world of cooking again soon (at least for the last month before Alice is born), and shrimp and mushrooms sound like perfection right now.


Previous post:

Next post: