30-Minute Shrimp, Peas and Rice (A household favourite!)


Shrimp, Peas, and Rice

Final week I shared this Shrimp, Broccoli, and Orzo dish. For these of you observing Lent, I assumed I’d share one other fast 30-minute meal utilizing shrimp! You possibly can see extra Lenten pleasant recipes right here…

This shrimp and rice dish all the time brings again recollections of my childhood. My Dad used to make this with white rice and plenty of grated cheese on the finish, virtually like a risotto, however not. My Dad used much more butter when he made it, however, this lightened-up model is simply as scrumptious. The brown rice cooks in rooster broth giving it a number of tastes.

Suggestions and Variations:

  • Fast Brown Rice: I used transformed brown rice to hurry this up, and it took about 25 minutes for the rice to cook dinner. You too can make it quicker with a faster cook dinner of brown rice, if that’s the case, observe the instructions on the bundle.
  • White Rice: When you want white fluffy rice, use lengthy grain rice and observe bundle instructions.
  • Swap the peas out for frozen peas and carrots, broccoli, or frozen chopped combined greens.
  • Shrimp Tip: Every time shrimp is on sale, purchase a pound or two and ask them for the frozen shrimp since all shrimp offered has been beforehand frozen and is thawed within the retailer, this fashion you’ll be able to freeze it and use it solely while you want it. Observe, when weighing your shrimp, peel it first. With the pores and skin on, 1-1/4 lbs normally yield 1 pound peeled.

What To Serve with Shrimp and Rice

It is a meal in a single, however, in order for you extra veggies, serve this with a vegetable on the aspect like sauteed string beans or broccolini. An aspect salad would even be good.

How To Make Shrimp Peas and Rice

Finest Shrimp Recipes For Dinner:

Prep: 5 minutes

Cook dinner: 25 minutes

Complete: 30 minutes

Yield: 4 servings

Serving Measurement: 1 1/3 cup

  • In a big heavy skillet soften the butter over medium warmth. Add the rice and saute for about 2-3 minutes.
  • Add the rooster broth and peas and convey to a boil. When nearly all of the liquid is absorbed simply skim the highest of the rice, and cowl and cut back warmth to low.
  • Cook dinner, lined on low warmth for 20 minutes, till rice is cooked. Shut off and let stand lined for 5 minutes.
  • In the meantime, in the second massive skillet, warm 2 teaspoons of the olive oil over medium warmth till scorching.
  • Season shrimp with salt and pepper and add to scorching skillet. Cook dinner for about 2-3 minutes, till the shrimp is opaque and cooked by. Take away shrimp from the pan and put it aside.
  • Add the two remaining teaspoons of olive oil to the skillet on excessive warmth and add the cooked rice, shrimp, grated cheese, and parsley and saute one other minute or two to barely crisp, mixing properly.

Final Step:

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Serving: 1 1/3 cup, Energy: 346 kcal, Carbohydrates: 36 g, Protein: 28.5 g, Fats: 8 g, Saturated Fats: 3 g, Ldl cholesterol: 156 mg, Sodium: 1000 mg, Fiber: 3 g, Sugar: 1 g


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