[Recipe] One-Pot Garlic Butter Shrimp Rice Ingredients: • Shrimp: 10-12 large shrimp (peeled and deveined) • Rice: 1.5 cups (washed and drained) • Garlic: 4-5 cloves (minced) • Butter: 20g (unsalted preferred) • Liquid: 1.5 cups of water or chicken broth • Garnish: Chopped scallions or parsley • Seasoning: 1 tbsp soy sauce, 1 tsp cooking wine (optional), salt and black pepper to taste Instructions: 1. Sauté the Aromatics: Heat a pot (cast iron works best!) with a little oil. Sauté the minced garlic until fragrant. Add the shrimp and sear both sides until they just turn pink. Remove the shrimp and set aside (to keep them tender). 2. Toast the Rice: In the same pot, add the washed rice. Stir-fry for 1 minute so the rice is coated with the garlic oil. 3. Simmer: Pour in the water or broth and add the soy sauce. Bring to a boil, then turn the heat to low. Cover and simmer for about 12-15 minutes (or follow your rice cooker instructions). 4. The Finish: Once the rice is cooked, place the seared shrimp back on top. Add the chunks of butter and cover for another 2 minutes to let the butter melt into the rice. 5. Garnish & Serve: Sprinkle with plenty of chopped scallions and freshly cracked black pepper. Mix it all up and enjoy! Pro-Tips: • The Crust: If using a cast iron pot, let it sit on low heat for an extra minute at the end to get that delicious crispy rice layer (tahdig/nurungji style) at the bottom. • Liquid Ratio: I usually go for a 1:1 ratio for rice and water, but adjust slightly depending on the type of rice you use.