Garlic Butter Shrimp and Rice Stack Full of Flavor

Ingredients

• 1 pound shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon juice
• to taste salt and pepper
• 2 cups cooked jasmine rice
• 1 cup broccoli florets, lightly steamed
• 2 green onions, sliced
• fresh parsley for garnish

Instructions

1. In a large skillet, melt the butter over medium heat.
2. Add the minced garlic and red pepper flakes to the butter. Sauté for about 1 minute or until fragrant, being careful not to burn the garlic.
3. Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque.
4. Stir in the lemon juice and cook for an additional minute. Remove from heat.
5. To assemble the stack, take a ring mold (or a round cup with the bottom removed) and place it on a plate.
6. Layer 1/3 of the cooked rice into the mold, pressing down gently to form a compact layer.
7. Add a layer of steamed broccoli florets over the rice, followed by half of the shrimp mixture.
8. Repeat the layers, finishing with the remaining rice and topping it off with the remaining shrimp.
9. Carefully remove the mold to reveal a tall stack. Garnish with sliced green onions and chopped parsley.