Prawn
Skillet Shrimp with Rice & Peas
Make sure to spread the rice mixture in an even layer so the bottom can crisp. The shrimp take less than 5 minutes to cook. Rinse well under cold running water until completely thawed, and then pat dry before adding to the pan. Serve with simply steamed asparagus to round out the meal.
Ingredients:
- 2 tablespoons neutral oil, such as canola or avocado
- ½ teaspoon ground turmeric
- 1 cup chopped red bell pepper
- 1 cup frozen green peas
- 1 tablespoon minced garlic
- 2 (8.8-oz.) pkg. precooked brown rice
- 3 tablespoons unsalted chicken stock
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 12 ounces frozen medium shrimp, thawed, peeled, and deveined
- 2 tablespoons fresh lemon juice
Directions:
- Heat oil in a large skillet over medium-high. Add turmeric; cook 1 minute, stirring constantly. Add bell pepper, peas and garlic to pan; cook 2 minutes, stirring occasionally.
- Stir in rice; spread in an even layer. Cook, without stirring, 3 minutes. Reduce heat to medium. Stir in stock, salt and pepper. Spread rice mixture in an even layer in pan. Cook, without stirring, 7 minutes.
- Arrange shrimp on top of rice mixture; cover and cook 3 to 4 minutes or until shrimp are done. Drizzle lemon juice over pan. Serve immediately.