Shrimp and broccoli skillet with basmati rice

Rinse the basmati rice under cold water in the colander until the water runs clear. In the saucepan, bring 250 ml of water to a boil, add the drained rice and a pinch of salt. Turn down the heat, cover and cook for 12 min over low heat.

Wash the broccoli, cut it into small florets and slice the stems into rounds. Peel and finely mince the 2 garlic cloves.

In the nonstick skillet, heat a teaspoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds without burning it. Add the broccoli, Espelette pepper, a pinch of salt and some pepper. Sauté for 5 min, stirring.

Add the peeled shrimp to the skillet with the broccoli. Sauté them for 2 min over high heat until pink and hot all the way through.

Drain the cooked rice and divide it between two plates. Top with the shrimp and broccoli. Drizzle with lemon juice and a little olive oil.