Garlic Shrimp and Pea Rice (Print version)
Garlic-butter shrimp fold through fluffy rice and peas for a simple skillet-style dinner.
# Ingredients:
Ingredients
01 -
300 g long-grain white rice
02 -
450 g peeled raw shrimp
03 -
120 g frozen peas
04 -
600 ml vegetable broth
05 -
3 garlic cloves, minced
06 -
2 tbsp olive oil
07 -
20 g butter
08 -
1 tsp paprika
09 -
1 tbsp lemon juice
10 -
¼ tsp black pepper
# Instructions:
01 -
Rinse rice and drain. Heat 1 tablespoon oil in a saucepan, add rice and stir for 1 minute. Pour in broth and bring to a simmer.
02 -
Cover tightly and cook on low heat for 15–18 minutes, or according to the rice package, until liquid is absorbed. Add peas over the top for the final 5 minutes without stirring the rice.
03 -
Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork, mixing the peas through.
04 -
Meanwhile pat shrimp dry. Heat remaining oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes on the first side.
05 -
Turn shrimp, add butter, garlic, paprika and pepper, and cook for another 1–2 minutes until the thickest shrimp reach 63°C / 145°F and are opaque. Work in batches if crowded.
06 -
Remove from heat and stir in lemon juice. Fold shrimp and pan juices gently through the rice and serve hot. Taste before adding optional salt because broth varies.
07 -
Cool leftovers promptly in shallow containers and refrigerate within two hours for up to two days. Reheat thoroughly to 74°C / 165°F; avoid repeated reheating.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.