Justin's Shrimp Scampi with Garlic Rice
Who knew such a simple thing as shrimp and rice could be so succulent? It's one of the few things that Justin still makes because he can do it better than I can. I don't know how, but he can just tell by looking at the sauce that it's ready. We only make this on special occasions, which ends up being about twice a year for someone's birthday or a holiday. But, for shrimp lovers, this is a must have dish. Ingredients For the scampi 3 lbs shrimp, deveined 2 cloves of garlic per 10 shrimp (You'll probably need 6-8 cloves for the sauce), chopped 4 Tablespoons parsley, chopped 1 cup butter 1/4 cup regular olive oil 1/2 cup cream sherry 1/2 cup white wine, we usually use a Chardonnay For the rice 2 small cloves of garlic, chopped 1 1/2 cups long grain white rice 3 cups water 1-2 Tablepoons parsley, chopped Method 1. Start the rice: I always rinse the rice grains two times with cold water. Drain off as much rinse water as you can. Add the measured