Simple Shrimp with Carrots

I had one of those awful, “Waaahhh, there is nootthiiiiing to eeeeat in my houuuuse” days last week that left me wondering what in the world I would scrounge up in my kitchen to make lunch. Realizing I did indeed have some decent staples worth working with (butter, garlic, lemons, rice, frozen shrimp), I decided to quite whining and figure something out, instead of huffing off to the grocery store to grumble and gripe about the lack of (real) food there as well.

A deliciously simple lemon butter shrimp dish was the result of my near-tantrum-turned-productive-kitchen-experiment. If your culinary skills are a little more advanced than mine (sooo, that would be absolutely every single person reading this), it may seem a little too simple, but I still found it full of flavor and the carrots a nice compliment to the shrimps. See if you have all this hanging out in your kitchen already, and try it out this weekend!

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20 medium shrimps tail on, shell off is what I use
¹⁄₂ cup butter or more. 🙂
¹⁄₃ cup onion diced
2-3 cloves garlic diced
4-5 medium carrots sliced
2 wedges lemon
real sea salt to taste
parmesan cheese sprinkled on top

Put butter in a skillet to melt on low-to-medium heat. Add in onions and let them tenderize for a minute or two.
Add carrots, and cook for another few minutes before adding in the garlic — it burns so easily, you know!
Time to cook the shrimps. Put them all in the pan, and make sure they each have their space, no overlapping. Flip them after a minute or two when they start to turn pink. You’re so cute, you pink little shrimps! Squeeze in that lemon, too. And salt.
When both sides are done, pour it all out over beds of rice*. One for you and one for someone special. And don’t you dare leave any of that butter in the pan!
Top with sprinkled parmesan, if you’d like.

*I don’t usually bother to buy brown rice because Sarah at The Healthy Home Economist convinced me that’s not necessary. Or smart. Since I pretty much like white rice better. Thanks, Sarah. 🙂