Easy, tasty dinner.

1 pound (or more) shrimp (we always buy the frozen, peeled, and cooked kind for meal ease)

1 lemon

garlic powder

2 Tbsp olive oil

1 cup long grain white rice

2 1/2 cups chicken broth

1 tsp Zatarain’s creole seasoning (or other robust seasoning)

2 Tbsp chopped parsley

Juice the lemon.

Place olive oil in deep skillet and add garlic powder (or minced cloves) per your tastes. I use garlic powder from Penzey’s because it’s easy.

Saute garlic for a minute or so on medium heat and add the rice. Continue to sauté for a few more minutes, looking for it to brown up.

Add the chicken broth, the lemon, the seasoning, and parsley. Stir to combine.

Place a lid on the skillet and turn up the heat to medium-high. Allow the broth to come to a full boil and then turn the heat down to low. Let it simmer 10-15 minutes until most of the broth has been absorbed by the rice.

Life the lid and scatter the shrimp over the surface of the rice and stir, cooking for another five or so minutes. Remove the skillet from the heat and let it rest five more minutes.

Add extra fresh parsley before serving, if desired.