Name: Seared Lemon Shrimp with Tomato Rice Pilaf & Peas
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 2 ¼ cups basmati rice; 710 ml chicken or vegetable broth; 3 cups frozen peas; 6 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ lemons; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ (213 ml) cans tomato sauce; 1 ½ medium yellow onions; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Seared Lemon Shrimp with Tomato Rice Pilaf & PeasSeared Lemon Shrimp with Tomato Rice Pilaf & Peas — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

2 ¼ cups basmati rice

710 ml chicken or vegetable broth

3 cups frozen peas

6 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ lemons

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ (213 ml) cans tomato sauce

1 ½ medium yellow onions

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Peel and small dice onions. Peel and mince garlic.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes.

Using a strainer or colander, rinse the rice under cold, running water. Drain rice and transfer to the pot along with the spices. Cook, stirring constantly, about 3 minutes.

Add broth and tomato sauce to the pot and bring to a boil over high heat.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Once the liquid comes to a boil, stir the mixture, cover the pot, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add shrimp and cook until opaque, 1-2 minutes per side.

While the shrimp cooks, wash, dry, and zest the lemons into a small bowl, then juice it into the same bowl.

Wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves.

Remove skillet from the heat and stir in lemon zest, juice, and parsley. Cover with a lid and set aside.

Place peas in a colander and run under hot water (from the tap) to thaw; add to the rice, tossing gently to combine.

To serve, divide rice pilaf and lemon shrimp between plates. Enjoy!

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