Garlic Shrimp with Crispy Shallots over Lemony Rice

Cooking Temperature

• Ensure shrimp reach an internal temperature of 145°F. Microwave cooking can create uneven hot spots; verify pink, opaque, and just-cooked-through appearance before serving.

• Watch shallots closely during microwave crisping—shallow oil in microwave heats rapidly and can go from golden to burnt in under 30 seconds.

High Risk Population

• Shellfish is a major food allergen and poses heightened risk for immunocompromised individuals, elderly, pregnant women, and young children. Ensure complete cooking and avoid raw or undercooked shrimp.

Storage

• Shrimp and rice are highly perishable. Refrigerate leftovers within 2 hours at 40°F or below. Consume within 1-2 days for best quality and safety.

Cross Contamination

• Raw shrimp can harbor Vibrio bacteria. Use separate cutting boards and utensils for raw shrimp. Wash hands thoroughly with soap after handling raw shellfish.

• If serving to allergen-sensitive individuals, ensure all utensils, plates, and surfaces are free from shellfish residue.

Equipment Safety

• Use only microwave-safe containers with appropriate heat ratings. Butter can superheat in microwaves—add a wooden toothpick or microwave-safe object to help prevent superheating when melting.

Allergen Warning

• This dish contains milk (butter) and shellfish (shrimp). Neither ingredient is easily substitutable without significantly altering flavor profile. For dairy-free version, replace butter with olive oil; there is no substitute for shrimp in shellfish-free versions.

• Do not leave cooked shrimp or rice at room temperature for more than 2 hours total—including preparation and service time. Danger zone is 40°F to 140°F where bacteria multiply rapidly.