Rice with shrimp greens from one pan
Even a beginner can make shrimp rice, it's a nice, light dinner. Plus, you only need one pan to make it. Lime juice, spring onions, and fresh coriander add a refreshing flavor to the dish.
Ingredients · Servings For 4 people
- 1 tbsp virgin olive oil
- 1 onion
- 1 kg jalapeño
- 1 green pepper
- 2 cloves garlic
- 200 g long grain rice
- 500 ml chicken broth
- 500 g shrimp
- 4 tbsp basil pesto
Method · 33 min
- Heat the oil in a large deep frying pan over medium heat. Add the onion, chilli and paprika and fry until soft, about 5 minutes. Add the garlic and let it become fragrant for about a minute. Add the rice and fry for another minute.
- Pour in the stock, season with salt and pepper to taste. Bring to a boil then reduce the heat. Cover and cook until the rice is almost done, about 12 minutes, stirring occasionally.
- In a bowl, mix the shrimp with salt and pepper. Add to the pan and stir into the rice. Cover and cook until the shrimp turn pink and the rice is tender, about 5 minutes. Stir in the pesto and lime juice, season with salt and pepper. Serve sprinkled with spring onions and coriander. Top with lime wedges for drizzling and a bowl of more pesto.
