2 tablespoons extra-virgin olive oil, plus 1/4 cup
1 small white onion, chopped
1 1/2 cups white rice
3 cups chicken stock or broth
1 pound small shrimp, deveined and peeled, tails removed
2 teaspoons lemon zest plus the juice of 1/4 lemon
6 garlic cloves, minced
1 pint cherry tomatoes, halved
4 scallions, thinly sliced on an angle
1/4 cup dry sherry
2 handfuls fresh flat-leaf parsley, chopped
Coarse black pepper
Place a medium pot over medium-high heat. Add the 2 tablespoons of EVOO and the onions. Cook for 2 to 3 minutes, then add the rice and lightly toast, 2 to 3 minutes. Add the chicken stock and cover the rice with a lid to bring the stock to a rapid boil. When the stock comes to a boil, reduce the heat to a simmer and cook, covered, stirring occasionally, for 17 minutes, or until tender.
Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with the lemon zest, lemon juice, and a little salt. Add the 1/4 cup of EVOO to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, scallions, and parsley and toss, cooking for another minute or two until the shrimp are firm and pink. Add the sherry, stir in the olives, and remove from the heat. Season with salt and black pepper.
Serve the shrimp over the rice.
This is the first variation of the Italian-Style Garlic Shrimp. We did not make this because we were at the Mall of America eating at the Rainforest Cafe.
I have made this recipe before and it was ok. I think going out to eat was 10 times better, though!