Shrimp Sautéed in Butter with Herbs on a Ring of White Rice

• 2 pounds shrimp, shelled and deveined

• ½ stick butter

• ¼ clove garlic

• ½ large lemon

• 1 tablespoon parsley, freshly cut

• Salt and pepper to taste

• 3 cups cooked white rice

1. Butter a 5-cup ring mold and pack it with hot steamed rice that has been cooked by the method suggested on page 24. Place a round serving dish over the top and, holding it and the mold securely, quickly invert them. Remove the mold and set the ring in a warm spot.

2. To prepare the shrimp, heat a 12” skillet over medium heat. When it is hot, add a half stick of butter, raise the heat, bring the butter to the foaming stage, and add the garlic. When the butter begins to brown, add the shrimp in one layer and cook over medium-high heat. When they begin to turn pink (in about 2 to 3 minutes), turn them. Add the parsley and squeeze over the lemon. Sauté 2 or 3 minutes more.

3. Spoon the shrimp into the center of the ring and pour over the sauce.