Name: Shrimp Sauté with Capers, Green Pea-Rice Pilaf & Creamy Broccoli Slaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 3 (340 g) pkgs broccoli slaw; 3 tbsp capers; 710 ml chicken or vegetable broth; 1 small bunch fresh dill; 3 cups frozen peas; 6 cloves garlic; 1 ½ lemons; 1.02 kg raw peeled shrimp, fresh or frozen; black pepper; brown sugar; extra virgin olive oil; mayonnaise; salt; thyme, dried; white wine vinegar

Shrimp Sauté with Capers, Green Pea-Rice Pilaf & Creamy Broccoli SlawShrimp Sauté with Capers, Green Pea-Rice Pilaf & Creamy Broccoli Slaw — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

3 (340 g) pkgs broccoli slaw

3 tbsp capers

710 ml chicken or vegetable broth

1 small bunch fresh dill

3 cups frozen peas

6 cloves garlic

1 ½ lemons

1.02 kg raw peeled shrimp, fresh or frozen

black pepper

brown sugar

extra virgin olive oil

mayonnaise

salt

thyme, dried

white wine vinegar

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a large pot. Add broth and bring the mixture to a boil over high heat.

Meanwhile, 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 heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, place peas in a clean colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.

Wash, dry, and zest lemons into a large bowl (set lemons aside for later use). Add mayo, vinegar, sugar, salt, and pepper; whisk to combine the dressing.

Add broccoli slaw to the bowl with the dressing, stir to combine, and set aside.

Peel and mince garlic.

Preheat another large pot over medium-high heat.

Meanwhile, juice reserved lemons into a small bowl and set aside.

Once the pot is hot, add oil and swirl to coat the bottom. Add garlic, capers, and thyme; cook, stirring constantly, until fragrant, 1-2 minutes.

Add shrimp and lemon juice to the pot; cook, stirring occasionally, until the shrimp are cooked through, about 6 minutes. Remove from heat.

While the shrimp are cooking, wash and dry the dill. Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the rice, along with the peas, and gently stir to combine the pilaf.

To serve, divide rice pilaf, broccoli slaw, and shrimp between plates or bowls. Enjoy!

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