One Pan Garlicky Shrimp Rice Food

ONE PAN SHRIMP AND RICE RECIPE

One Pan Shrimp and Rice Recipe image

You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices. Add your favorite salad and call it dinner!

Provided by Suzy Karadsheh

Time 38m

Number Of Ingredients 15

Ingredients

2 cups Basmati rice, rinsed (see notes)
Extra virgin olive oil
1 red onion, chopped
1 red bell pepper, cored and chopped
2 garlic cloves, minced
1 cup frozen peas, rinsed quickly to separate
½ cup packed chopped fresh parsley, more for later
Kosher salt
1 tsp coriander
3/4 tsp mild chile pepper (I used Aleppo pepper flakes)
½ tsp cumin
½ tsp paprika
¼ tsp ground turmeric
2 1/4 cups water
Scant 1 lb large shrimp, thawed if frozen, peeled and deveined

Steps:

Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
Garnish with fresh parsley and serve!

Nutrition Facts : Calories 260 calories, Sugar 5.1 g, Sodium 495.2 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 3.9 g, Protein 26.8 g, Cholesterol 182.5 mg

SPANISH RICE AND SHRIMP ONE POT

Spanish Rice and Shrimp One Pot image

A speedy midweek meal with Mediterranean holiday flavors. If you don't want to spend time at the stovetop you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic and oil into an ovenproof dish, then bake for 15 mins at 400F. Stir in the rice, tomatoes and water, cover then bake for a further 20 mins stirring in the shrimp for the final 2 mins.

Provided by English_Rose

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, sliced
1 red bell pepper, deseeded and sliced
1 green bell pepper, deseeded and sliced
2 ounces chorizo sausage, sliced
2 garlic cloves, crushed
1 tablespoon olive oil
9 ounces easy cook basmati rice
14 ounces chopped tomatoes
8 ounces raw peeled shrimp, defrosted if frozen

Steps:

Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onions, peppers, chorizo and garlic in the oil fo 3 mins.Stir in the rice and the chopped tomatoes with 2 cups boiling water, cover then cook on a high heat for 12 mins.Uncover, then stir - the rice should be almost tender.Stir in the shrimp with a splash more water if the rice is looking dry, then cook for another minute until the shrimp are pink and the rice is tender.

Nutrition Facts : Calories 433.6, Fat 11.7, SaturatedFat 3.1, Cholesterol 122.9, Sodium 314, Carbohydrate 60.3, Fiber 5, Sugar 6.3, Protein 22.1

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