A silky, garlicky butter sauce takes shrimp up about 10 notches in this quick and easy meal.
see to it to add thebuttergradually to ensure a smooth sauce.
This recipe was developed by Melissa Gray.
Photo:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
(3/4 stick)unsalted butter, cut into 1-Tbsp.
Cover and set aside.
Add shrimp; cook, stirring often, until pink and just cooked through, 3 to 4 minutes.
Transfer shrimp to a bowl.
Add olives, stock, vinegar, orange zest, orange juice, and remaining 1/2 teaspoon paprika.
Bring to a boil.
Cook, stirring often, until liquid is reduced to about 1/3 cup, about 2 minutes.
Stir in shrimp until evenly coated.
Serve shrimp mixture over rice, garnished with scallions.
Refrigerate leftovers in an airtight container for up to a day.
Reheat in the microwave or on the stove-top.
Leftover rice may be frozen for up to 3 months.
