Rice and shrimp are two things that go together so well that it’s really hard to do anything wrong. Maybe you’ve had fried rice with shrimp or rice soup with shrimp. This shrimp and rice dish provides an aromatic approach, layering flavors as you go. You’ll infuse your dish with garlic and shallots (the aroma in the house is amazing). Next comes nutty toasted rice, followed by a wine sauce. You can leave the shrimp tails on or take them off as desired.
Rice and shrimp are two things that go together so well that it’s really hard to do anything wrong. Maybe you’ve had fried rice with shrimp or rice soup with shrimp. This shrimp and rice dish provides an aromatic approach, layering flavors as you go. You’ll infuse your dish with garlic and shallots (the aroma in the house is amazing). Next comes nutty toasted rice, followed by a wine sauce. You can leave the shrimp tails on or take them off as desired.
Ingredients
- 4 tbsp butter
- 1 chopped shallot
- 5 cloves minced garlic
- ½ tsp chipotle powder
- Fresh ground salt and pepper
- 1 ½ cups basmati rice
- 2/3 cup blush wine
- 2 cups chicken or fish stock
- 1 lb 16/20 shrimp
- 1 lemon ((1 tsp zest, ½ juiced))
- ¼ parsley
- Pinch sugar
Instructions
- Using a non-stick pan, melt the butter over medium heat
- Add the shallots, sauteeing them for 3 minutes until they’re translucent
- Stir in the garlic, chipotle, salt, and pepper. Cook for 2 minutes.
- Rinse the rice and drain.
- Transfer the rice into the mix, allowing it to toast (about 4 minutes).
- Pour in the wine.
- Simmer until the wine reduces by ½.
- Add broth; bring heat to high.
- Once the broth boils, reduce the heat, and cover the pan.
- While that cooks, season the shrimp lightly with salt and pepper. If you wish you, can add onion and garlic powder, too.
- After the rice cooks for 10 minutes, put the shrimp on top of the rice in an even layer.
- Return the lid.
- Cook for another 6 minutes.
- Remove the pan from the heat altogether.
- Rest the rice for five minutes (the shrimp should be pink and opaque).
- Pour the entire pot into a serving bowl.
- Fluff the rice, and mix in the shrimp.
- Now’s the time to add the lemon zest, juice, sugar, and parsley.
- Serve immediately.
Notes
Potential Food Pairings include sauteed spinach, black beans, creamy pasta, or tomato couscous.
