Shrimp, Peas, and Rice
A quick and easy shrimp, peas, and rice dish that's perfect for a weeknight meal. This recipe is flavorful, satisfying, and requires minimal prep time.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 2 cups low sodium chicken broth canned or homemade (veggie broth for lent)
- 0.5 cup frozen peas
- 1 cup uncooked converted brown rice
- 4 teaspoons olive oil divided
- 1.25 pounds shrimp peeled and deveined
- 2 tablespoons Pecorino Romano cheese grated
- 1 tablespoon parsley chopped, for garnish
Instructions
Preparation Steps
- In a large heavy skillet melt the butter over medium heat. Add the rice and sauté about 2-3 minutes.
- Add the chicken broth and peas and bring to a boil. When just about all the liquid is absorbed, just skimming the top of the rice, cover and reduce heat to low.
- Cook, covered on low heat for 20 minutes, until rice is cooked through. Shut off and let stand covered for 5 minutes.
- Meanwhile, in a second large skillet, heat 2 teaspoons of the olive oil over medium heat until hot.
- Season shrimp with salt and pepper and add to hot skillet. Cook about 2-3 minutes, until the shrimp is opaque and cooked through. Remove shrimp from pan and set aside.
- Add the 2 remaining teaspoons of olive oil to the skillet on high heat and add the cooked rice, shrimp, grated cheese, and parsley. Sauté for another minute or two to slightly crisp, mixing well.
Notes
This dish is a family favorite and can be made with white or brown rice. It's a great source of protein and is very satisfying.