Shrimp scampi over rice

Cook jasmine rice in a pot, unwashed.

Peel and devein the shrimp; peel and chop a shallot and plenty of garlic.

Melt a film of butter in a pan; brown the first side of the shrimp hard, flip and give the second side about 30 seconds, leaving them in the pan.

Add the shallot and stir until soft, about 30 seconds; add the garlic and repeat. Deglaze with a little white wine and reduce until almost dry, then turn the heat off.

Start melting more butter into a pool, add a tiny pinch of xanthan gum to the butter, then slowly melt in the rest of the butter in the residual heat so the emulsion does not break.

Spoon the rice onto plates and serve the shrimp and sauce.