Garlic and Parsley Shrimp
with tomato & pepper rice

Name: Garlic and Parsley Shrimp
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onions (small), diced; 1 Green pepper, diced; 1 Red pepper, diced; 2 cobs Corn, kernels shaved; 2 sprigs Thyme, leaves of; 2 cups White rice; 2 Tbsp Tomato paste; 1 1/2 tsp Paprika; 3 cups Chicken stock; 3/4 cup White wine; 1 cup Peas; 1 sprig Basil, leaves of; 1 lb Shrimp, shelled & deveined; 3 cloves Garlic, minced; 1/4 bunch Parsley, chopped; 1 Tbsp Cooking oil; 1/2 Lemons, juice of

Active: 30 min Total: 40 min

Original

I came up with this dish by thinking of paella and shrimp. It's not as complicated as the traditional dish but is spot on in the bright colors and colorful flavors! Plus, you get to cook with wine again and feel like such a pro!

Proteins

Shellfish

Cuisines

Latin

Ingredients

Metric

Servings:

Tomato & Pepper Rice:

Onions (small) - 1 , diced
Green pepper - 1 , diced
Red pepper - 1 , diced
Corn - 2 cobs , kernels shaved
Thyme - 2 sprigs , leaves of
White rice - 2 cups
Tomato paste - 2 Tbsp
Paprika - 1 1/2 tsp
Chicken stock - 3 cups
White wine - 3/4 cup
Peas - 1 cup
Basil - 1 sprig , leaves of

Garlic and Parsley Shrimp:

Shrimp - 1 lb , shelled & deveined
Garlic - 3 cloves , minced
Parsley - 1/4 bunch , chopped
Cooking oil - 1 Tbsp
Lemons - 1/2 , juice of

Prep

Shrimp - Defrost, rinse, and dry. Toss with a generous sprinkle of salt and pepper.
For shrimp: Garlic / Parsley - Prep as directed. (Can be done up to 3 days ahead)
For rice: Onions / Peppers / Corn / Thyme - Prep as directed. (Can be done up to 3 days ahead)
Rice - Rinse until clear.

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Make

Heat a saute pan over medium-high heat. Add oil and then onions and peppers with a dash of salt. Saute for ~3 minutes.
Then add in rice, tomato paste, paprika, and thyme. Stir to mix. Pour in stock and white wine, cover, and bring to a boil. Lower heat to a simmer and then cook until rice has absorbed all the liquid, ~15 to 20 minutes.
While rice is cooking, heat a skillet over medium-high heat. Add 1 tbs. (15 ml) cooking oil and then shrimp to heated oil. Saute until almost done, ~6 minutes. Toss in garlic and season to taste with more salt and pepper. Remove from heat when done and toss with parsley and a squeeze of lemon juice. Season to taste with salt.
Return to rice. Toss in corn and peas and cook for another 5 minutes. Turn off heat and add in basil leaves. Season to taste with salt and pepper. Enjoy with shrimp!
If making lentils tomorrow night, don't forget to soak them tonight with 3x the amount of water.

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