Juicy Garlic Shrimps With European Rice

Juicy Garlic Shrimps With European Rice. Hello everyone, I hope you are well. In today’s post, I will share a guest post from Chef Homam Ayaso, aka @Homamino. Chef Homam Ayaso (aka @Homamino) shares his recipe for juicy garlic shrimps with European Rice. European Rice is a high-quality rice that has been grown in Greece and other European countries since the 1950s. There are two varieties of European Rice: Indica Rice (long grain) and Japonica Rice (medium grain). It is rich in B vitamins like Niacin, Thiamine, Riboflavin, and Selenium, making it highly nutritious. The EU is both self-sufficient and a net exporter of Japonica rice.

Juicy Garlic Shrimps With European Rice

Chef Homam Ayaso (@Homamino) has shared a stunning and impressive recipe that is surprisingly easy to make. This recipe is perfect for serving to your loved ones, whether it’s for a special date night or a family dinner. In his new series, ‘Everything Rice,’ Chef Homam Ayaso is on a mission to create six unique recipes using premium European Rice, and this recipe is one of them, guaranteed to tantalize your taste buds.

Prep Time: 10 Min

Cook Time: 20 Min

Serves 4


  • 2 cups of shrimp
  • 1 fresh lemon
  • 1 large brown onion (or two shallots)
  • Six cloves garlic
  • 2 Tbsp butter
  • 1.5 cups European Rice
  • 2.5 cups vegetable broth
  • Salt and pepper to taste
  • 2 Tbsp chopped fresh parsley


  1. If your shrimp is frozen or unpeeled, thaw and peel the shrimp before starting.
  2. Juice half of the lemon (yyou’llneed about two tablespoons of juice) and slice the rest of the lemon for garnish. Sauté your shrimp on both sides for a few minutes and set them aside.
  3. Chop your onion and garlic. Add to a deep skillet with the butter and sauté over medium heat for 2-3 minutes.
  4. Add the European Rice and continue to sauté for 1-2 minutes  You should hear the rice snap and crackle a little as it sautés in the hot butter.
  5. Carefully add the broth and the two tablespoons of lemon juice.
  6. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once it starts to boil, turn the heat down to low and let it continue to simmer for 10 minutes.
  7. After simmering for 10 minutes, most of the broth should be absorbed by the rice. Lift the lid briefly to scatter the shrimp over the surface of the rice.
  8. Replace the lid and allow the skillet to continue cooking over low heat for an additional five minutes.
  9. Remove the skillet from the heat and allow it to rest, lid in place, for five more minutes.
  10. After resting, lift the lid, and using a fork, carefully fluff the rice and partially stir the cooked shrimp into the rice. If desired, add the leftover lemon slices and sprinkle with extra chopped parsley.

I hope you enjoyed that.

Talk soon.


European Rice is high-quality rice grown in Greece and other European countries since the 1950s. There are two varieties: Indica Rice (prolonged rain) and Japonica Rice (medium grain). European Rice has a high nutritional value and is rich in B vitamins such as Niacin, Thiamine, Riboflavin and Selenium. The EU is both self-sufficient and a net exporter of Japonica rice. All European Rice complies with the Integrated Quality Management System for the Agricultural Production of Rice, based on good agricultural practices that respect the environment, protect the producer-grower’s health, and offer a healthy and safe product for consumers. For more information see:


This publication is funded by the European Union. The views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible.

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