Hawaiian Garlic Shrimp with Furikake Rice

Ingredients

• 1 1/4 lb shrimp, shell-on or peeled
• 1 1/2 cups short-grain rice
• 12 garlic cloves, minced
• 6 tbsp butter
• 3 tbsp neutral oil
• 1/3 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp cayenne
• 3 tbsp furikake
• 4 scallions, sliced
• 2 lemons, 1 juiced and 1 cut into wedges
• Salt and black pepper

Steps

1. Rinse the rice until the water runs clear, then simmer it in 2 cups salted water, covered, over the lowest heat for 15 minutes and leave it covered off the heat.
2. Pat the shrimp completely dry and toss them with the flour, paprika, cayenne, 1/2 teaspoon salt, and pepper, shaking off the excess.
3. That light flour coating is what thickens the butter into a clinging sauce rather than leaving a pool of oil in the pan.
4. Heat the oil in a wide skillet over medium-high heat until it shimmers, then add the shrimp in a single uncrowded layer.
5. Sear for 90 seconds without moving them, turn, and cook 60 to 90 seconds more, until pink and curled into a loose C. A tight O means overcooked. Lift them out.
6. Lower the heat to medium-low, add the butter and all the garlic, and cook for 2 to 3 minutes, stirring constantly, until the garlic is pale gold and fragrant.
7. Keep the heat gentle here. Browned garlic turns bitter, and this dish is essentially garlic butter.
8. Return the shrimp with the lemon juice, toss for 30 seconds to coat, and serve over the rice with the furikake, scallions, and lemon wedges.

Allergen note: Contains shellfish, dairy, gluten, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.