Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Unsalted Butter
  • ½ medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 ½ cups Jasmine or Basmati Rice, rinsed and drained well
  • ½ tsp Smoked Paprika
  • ¼ tsp Dried Oregano
  • 1 tsp Kosher Salt, plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • 3 cups Chicken or Vegetable Stock, hot/simmering
  • 1 lb Large Shrimp (16/20 count), peeled, deveined, tails removed
  • 1 cup Frozen Peas
  • 1 medium Lemon (zest and juice, divided)
  • ¼ cup Fresh Parsley, chopped
  • Pinch Red Pepper Flakes (optional)

Instructions:

  1. Prep Ingredients: Rinse the rice thoroughly until the water runs clear; set aside. Heat the stock in a separate small saucepan and keep it simmering. Pat the shrimp dry and season lightly with salt and pepper.
  2. Start Aromatics: Heat the olive oil and butter in a heavy-bottomed pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
  3. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, oregano, and red pepper flakes (if using). Cook for 30 seconds until fragrant—do not let the garlic burn.
  4. Toast the Rice: Add the rinsed and drained rice to the pot. Stir well to coat every grain with the fat and spices. Cook (toast) for 1-2 minutes until the edges of the rice grains start to look translucent. This is crucial for texture.
  5. Add Liquid: Pour in the hot stock, scraping the bottom of the pot to lift any stuck bits. Add the remaining salt and pepper. Bring the mixture to a rolling boil.
  6. Simmer: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot tightly with the lid and simmer undisturbed for 10-12 minutes. Do not lift the lid during this time.
  7. Add Shrimp and Peas: After 10-12 minutes of simmering, lift the lid. Most of the liquid should be absorbed. Quickly nestle the shrimp into the rice mixture (they should sit slightly on top) and scatter the frozen peas over the surface.
  8. Steam and Cook: Replace the lid tightly and cook for an additional 4-5 minutes, allowing the steam to cook the shrimp and thaw the peas. The shrimp are done when they curl into a ‘C’ shape and turn opaque pink.
  9. Rest and Finish: Remove the pot from the heat. Stir in the lemon zest and half of the lemon juice. Cover and let the dish rest for 3 minutes. This allows the flavours to meld and the rice to fully fluff up.
  10. Serve: Fluff the rice gently with a fork. Taste and adjust seasoning with extra salt or the remaining lemon juice if needed. Garnish generously with fresh parsley and serve immediately.