Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1.5 cups Jasmine or long-grain white rice, rinsed
- 3 cups chicken or vegetable broth
- 1 medium yellow onion, finely diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Place a large, deep skillet or Dutch oven over medium heat. Add the olive oil and butter. Once the butter melts, add the diced onion and bell pepper. SautƩ for 4 to 5 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced garlic, smoked paprika, and oregano. Cook for another 60 seconds until the spices are fragrant, being careful not to burn the garlic.
- Add the rinsed rice to the skillet. Stir it constantly for 2 minutes to coat every grain in the oil and spices; this “toasting” step ensures the rice stays fluffy and doesn’t turn mushy. Pour in the broth and season with salt and pepper. Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 15 to 18 minutes, or until most of the liquid is absorbed and the rice is tender.
- Quickly remove the lid and arrange the raw shrimp in a single layer over the top of the rice. Do not stir them in yet. Replace the lid and continue to cook on low for 5 minutes. The steam from the rice will cook the shrimp perfectly. Once the shrimp are pink and opaque, turn off the heat. Let the pot sit, covered, for another 5 minutes. Finally, fluff the rice with a fork, gently mixing the shrimp throughout. Garnish with fresh parsley and a squeeze of lemon juice before serving.
- Cook Time: 40 minutes