Garlicky Shrimp & Tomato Rice with Crispy Edges
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 1 can (14.5 oz)canned diced tomatoes
- 6 clovesgarlic
- 1 mediumyellow onion
- 3 tablespoonsolive oil
- ½ teaspoonpaprika
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 wholelemon
- ¼ cupfresh parsley
Prep
- 01
Mince 6 garlic cloves.
- 02
Dice 1 medium yellow onion.
- 03
Chop 1/4 cup fresh parsley.
- 04
Pat 1 pound shrimp dry with paper towels and check they are peeled and deveined.
Method
- 01
Heat 2 tablespoons olive oil in a large, wide skillet over medium-high heat.
- 02
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.
- 03
Stir in the minced garlic, paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- 04
Add the uncooked rice and stir constantly for 2 minutes to coat the grains with oil.
- 05
Pour in the chicken broth and canned tomatoes (with their juice). Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil.
- 06
Reduce heat to low, cover, and simmer for 15 minutes, until most of the liquid is absorbed and rice is nearly tender.
- 07
While the rice cooks, pat the shrimp dry and toss lightly with a pinch of salt and pepper.
- 08
When rice is nearly done, push it to the sides of the pan to create a well in the center. Add 1 tablespoon olive oil to the well.
- 09
Add the shrimp to the center and cook uncovered for 2–3 minutes per side, until pink and cooked through, stirring the rice gently to distribute shrimp throughout.
- 10
Squeeze the lemon juice over the pan, scatter chopped parsley on top, and serve immediately.
Spice Tips
For deeper heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. To brighten the finish, tear in a handful of fresh basil or cilantro at the end. A pinch of saffron stirred into the broth (use 1/8 teaspoon) adds luxurious earthiness without overwhelming the shrimp.
For a smokier flavor, swap in smoked paprika. Leftovers reheat gently in a covered skillet with a splash of broth to restore moisture.