Seafood > Shrimp

Shrimp and Rice Pilaf Recipe

Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 cup of long-grain rice
- 2 cups of chicken broth
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1/4 cup of chopped parsley

Special equipment needed:
- Large skillet with a lid

Step-by-step instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

2. Add the rice to the skillet and stir to coat with the onion and garlic mixture. Cook for 2-3 minutes until the rice is lightly toasted.

3. Add the chicken broth, cumin, paprika, salt, and black pepper to the skillet. Stir to combine.

4. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.

5. While the rice is cooking, melt the butter in a separate skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and cooked through.

6. Once the rice is cooked, add the cooked shrimp to the skillet and stir to combine.

7. Garnish with chopped parsley and serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat for sautéing and cooking shrimp, low heat for simmering rice
Serving size:
This recipe serves 4 people

Nutritional information:
Calories: 380
Fat: 14g
Carbohydrates: 37g
Protein: 25g
Sodium: 930mg
Sugar: 1g
Fiber: 1g

Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Brown rice can be used instead of white rice for a healthier option.
- Shrimp can be substituted with chicken or tofu for a vegetarian option.

Variations:
- Add diced tomatoes or red bell peppers to the rice mixture for added flavor and color.
- Use different spices such as turmeric, coriander, or cinnamon for a different flavor profile.
- Add chopped nuts such as almonds or cashews for added texture.

Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Use fresh shrimp for the best flavor and texture.
- Don't overcook the shrimp or they will become tough and rubbery.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the rice from drying out.

Presentation ideas:
Serve the shrimp and rice pilaf in a large serving dish with a sprinkle of chopped parsley on top.

Garnishes:
Chopped parsley or cilantro

Pairings:
- A crisp green salad
- Steamed vegetables such as broccoli or asparagus
- Garlic bread or naan bread

Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled corn on the cob

Troubleshooting advice:
- If the rice is still hard after the liquid has been absorbed, add a splash of water or broth and continue cooking until tender.
- If the shrimp is overcooked, it will become tough and rubbery. Cook for only 2-3 minutes on each side.

Food safety advice:
- Make sure to cook the shrimp until it is pink and cooked through to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Rice pilaf is a dish that originated in the Middle East and is now popular all over the world. It is typically made with rice, broth, and spices and can be served as a side dish or a main course.

Flavor profiles:
This shrimp and rice pilaf has a savory and slightly spicy flavor profile from the cumin and paprika. The shrimp adds a slightly sweet and briny flavor to the dish.

Serving suggestions:
Serve this shrimp and rice pilaf as a main course with a side salad or steamed vegetables, or as a side dish with grilled chicken or fish.

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Taste: Savory, Herby, Aromatic, Tangy, Spicy, buttery, aromatic, flavorful, seafood-forward