Shrimp and Rice

Shrimp and Rice

• 2 cup rice
• Olive oil
• 1 red onion, chopped
• 2 garlic cloves, minced
• 1 carrot diced
• 1/2 cup packed chopped fresh cilantro or parsley, more for later
• Kosher salt
• 1 tsp coriander  
• 3/4 tsp mild chile pepper
• 1/2 tsp cumin
• 1/2 tsp paprika 
• 1/4 tsp ground turmeric
• 2 1/4 cup water
• Scant 1 lb large shrimp, thawed if frozen, peeled and deveined

 

1. Rinse the rice well and place it in a large bowl.
2. In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, carrot, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, pepper, cumin, and paprika.  Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
3. Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about ½ (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
4. While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
5. Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
6. Garnish with cilantro or parsley and serve!