Shrimp, Peas and Rice
This delightful Shrimp, Peas, and Rice recipe is a favorite of mine for its simplicity and speed. You can prepare it using either white or brown rice, depending on your preference.
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Ingredients
- 1 tablespoon unsalted butter
- 2 cups low sodium chicken broth
- 1-1/4 pounds peeled and deveined shrimp
- 2 tbsp grated Pecorino Romano cheese
- 1 tbsp chopped parsley
- 1 cup uncooked converted brown rice
- 4 teaspoons olive oil
- 1/2 cup frozen peas
Equipment Needed
- Large Skillet (I swear by this non-stick Le Creuset pan)
- Large Heavy Skillet
Instructions
- 1
In a spacious, sturdy skillet, melt the butter over medium heat. Once melted, incorporate the rice and sauté for approximately 2-3 minutes until it begins to toast.
- 2
Pour in the chicken broth and stir in the peas, then bring the mixture to a boil. When the majority of the liquid has been absorbed, leaving just a thin layer on top of the rice, cover the skillet and lower the heat to a simmer.
- 3
Allow it to cook, covered, on low heat for 20 minutes, or until the rice is tender and fully cooked. Afterward, turn off the heat and let it sit, covered, for an additional 5 minutes.
- 4
While the rice is resting, take a second large skillet and heat 2 teaspoons of olive oil over medium heat until it becomes hot.
- 5
Season the shrimp with salt and pepper, then add them to the preheated skillet. Sauté for about 2-3 minutes, or until the shrimp turns opaque and is fully cooked. Remove the shrimp from the skillet and set aside.
- 6
In the same skillet, increase the heat to high and add the remaining 2 teaspoons of olive oil. Then, incorporate the cooked rice, shrimp, grated cheese, and parsley, sautéing for another minute or two until everything is well combined and slightly crisped.