1 tbsp olive oil
1 tsp garlic oil
1 red chili (deseeded if you don't like it too hot)
250g long grain rice
200g raw peeled shrimp, defrosted if frozen
50g lactose free butter
zest and juice 1 lemon, plus extra wedges to serve
1 tbsp chopped chives
Boil the kettle. Heat the oil in a shallow pan with a lid, add the chili, then fry over a high heat for 3 mins.
Add the and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
Uncover, then stir – the rice should be almost tender.
Heat oil in a frying pan, when hot add the shrimp. When turning pink add the lemon zest, juice, chives and butter.
Cook for 1 min more until the shrimp are just pink and the rice tender.
Serve the rice in a bowl, and top with the shrimp and lemon butter.
Recipe adapted from: Good Food