Garlic Shrimp with Seasoned White Rice

serves 4

• 3/4 cup olive oil
• 1/2 cup coarsely chopped white onion
• 3 large garlic cloves, chopped
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 16 uncooked jumbo shrimp, shells intact, deveined (about 1 pound)

Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate 1 hour.
Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about 4 minutes. Divide shrimp and marinade from skillet among 4 plates and serve.

Nutrition Information
per serving (4 servings)

• Calories452
• Carbohydrates4 g (1%)
• Fat42 g (64%)
• Protein16 g (32%)
• Saturated Fat6 g (29%)
• Sodium1,225 mg (51%)
• Polyunsaturated Fat4 g
• Fiber0 g (2%)
• Monounsaturated Fat30 g
• Cholesterol143 mg (48%)

Seasoned White Rice
Makes 4 servings

• 2 tablespoons canola oil
• 3 garlic cloves, peeled, halved
• 3/4 cup finely chopped white onion
• 1 1/2 cups medium-grain white rice
• 3 cups hot water
• 2 large fresh Italian parsley sprigs
• 1 1/4 teaspoons fine sea salt

Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté until deep brown, about 3 minutes. Discard garlic. Add onion to saucepan and sauté until tender, about 5 minutes. Add rice; stir 5 minutes. Add 3 cups hot water, parsley, and salt (mixture will sputter). Bring to boil, stirring. Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 15 minutes. Stir rice, then re-cover and continue to simmer until all liquid is absorbed and rice is tender, about 5 minutes longer. Remove from heat; let stand, covered, 10 minutes. Discard parsley; fluff rice with fork.

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