Shrimp and rice
A one skillet meal of shrimp and rice full of vegetables and herbs.
Servings: 4 servings
Calories: 489kcal
Equipment
- 1 large frying pan
Ingredients
- 500 grams shrimp, shelled and deveined
- ½ tsp salt
- ½ tsp pepper
- ¼ cup (60 mL) olive oil
- ½ tsp chili flakes see Recipe Note
- 1 tbsp (15 mL) olive oil
- 1 medium onion, chopped
- 1 cup red pepper, diced
- 3 cloves garlic
- 1 tsp dry oregano
- 1 cup long grain rice
- 1 cup (250 mL) vegetable stock
- ½ cup (125 mL) white wine see Recipe Note
- 1½ - 2 cups (375 mL) water
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- 1 lemon
Instructions
- Rinse your rice and place in a bowl and cover with water. Set aside.1 cup long grain rice
- Rinse and drain the shrimp well, then season with salt and pepper.500 grams shrimp, shelled and deveined, ½ tsp salt, ½ tsp pepper
- Heat the 1/4 cup olive oil in a large skillet and fry the shrimp over medium-high heat until cooked through. After about 1 minutes, add the chili flakes. The shrimp will take approximately 3 minutes to cook. You might have to fry them in a couple of batches. With a slotted spoon or spatula remove the shrimp from the frying pan and set aside in a bowl. You will notice that there is some liquid in the frying pan which has been released by the shrimp. Pour all of this liquid into a measuring cup and set aside.¼ cup (60 mL) olive oil, ½ tsp chili flakes
- Heat the remaining 1 tablespoon of olive oil in the same frying pan (do not clean it) and add the chopped onion, diced red pepper, garlic and dry oregano. Cook over medium heat, stirring constantly, for 3 - 5 minutes.1 tbsp (15 mL) olive oil, 1 medium onion, chopped, 1 cup red pepper, diced, 3 cloves garlic, 1 tsp dry oregano
- Drain your rice and add it to the frying pan. Cook for a few minutes until opaque. Meanwhile, take the reserved liquid which you saved after frying the shrimp and measure it out. Then, add enough water to reach 1½ cups. Pour this into the frying pan with the rice and then add the vegetable stock and the wine. Stir well.1 cup (250 mL) vegetable stock, ½ cup (125 mL) white wine, 1½ - 2 cups (375 mL) water
- Bring to a boil, reduce heat to low, cover the frying pan and cook over for approximately 15 - 20 minutes. Check on your rice every 5 minutes to be sure that there is still enough liquid in the pan. If it appears too dry simply add more water, 1/4 cup at a time.
- After 15 - 20 minutes check the rice for doneness. When the rice is cooked, add the shrimp, parsley and dill to the pan; stir well. Cook, covered, for an additional 3 - 5 minutes so that the shrimp is heated through.¼ cup chopped fresh parsley, ¼ cup chopped fresh dill
- Before serving, add the juice of 1/2 lemon to the pan. Stir to combine. Offer additional lemon wedges per serving.1 lemon
- Enjoy!
Notes
We purchase frozen shrimp with the shell on; we remove the shell before cooking the shrimp for this recipe.
If you don't want it too spicy, reduce the chili flakes to 1/4 teaspoon.
If you prefer not to use white wine, replace it with vegetable stock.
Nutrition
Calories: 489kcal | Carbohydrates: 47g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 700mg | Potassium: 620mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1916IU | Vitamin C: 72mg | Calcium: 135mg | Iron: 2mg