Smoky Shrimp and Jasmine Rice Skillet
Smoked paprika and cayenne spice rub on the shrimp, jasmine rice cooked pilaf-style with tomatoes and broth, then feta and dill scattered over the top. Greek technique, New Orleans heat — and one pan pulls it off.
Equipment
Ingredients
Shrimp Spice Rub
- 2 teaspoons dried oregano or thyme
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
Shrimp and Rice
- 1 pound uncooked extra-large or jumbo shrimp (16-20 per pound) peeled and deviened
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter
- ½ cup chopped shallot or onion
- 2 teaspoons finely chopped garlic
- 1¼ cups uncooked jasmine or basmati rice
- 1½ cups fresh or canned chopped tomatoes
- Kosher salt or sea salt
- 2 cups chicken broth
- 1 dried bay leaf optional
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill parsley, or cilantro
Instructions
Mix the spice rub:
- Stir together 2 teaspoons dried oregano, 1 teaspoon paprika, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper, ½ teaspoon ground black pepper, and ½ teaspoon kosher salt in a bowl until combined. The rub can be prepped in advance — store it in a covered jar.
Cook the shrimp and rice
- Add 1 pound uncooked extra-large or jumbo shrimp (16-20 per pound) to a bowl with 1 tablespoon of olive oil and the spice rub. Toss together until the shrimp are evenly coated. The shrimp can be seasoned and refrigerated up to 4 hours before cooking.
- Place a large (10-12-inch) sauté pan* over medium-high heat. Add the remaining 2 tablespoons of the olive oil and 2 tablespoons butter. When the butter is melted and bubbly, stir in ½ cup chopped shallot or onion and 2 teaspoons finely chopped garlic. Cook about 2 minutes, or until the onions are softened.
- Add 1¼ cups uncooked jasmine or basmati rice and stir to coat the grains in the fat. Cook one minute, then stir in 1½ cups fresh or canned chopped tomatoes and ½ teaspoon salt. Pour in 2 cups chicken broth and and toss in the bay leaf, if using. Bring the broth to a boil, then immediately lower the heat to medium-low. Cover the pan and cook 15 minutes.
- Uncover the pan and arrange the shrimp in one layer on top of the rice. Cover and continue cooking 7-10 minutes, until the shrimp are curled and evenly pink. Pick out and remove the bay leaf.
- Sprinkle ½ cup crumbled feta cheese and 2 tablespoons chopped fresh dill over the rice and serve.
Notes
- Be sure your pan is deep enough to cook the rice. Most sauté pans are 2.5 to 3 inches tall, which is perfect.
- Leftovers will keep up to 3 days in the refrigerator. The rice may absorb the sauce, so I recommend adding a few tablespoons of broth when reheating.
- I recommend chopped fresh or canned tomatoes. If you use canned diced tomatoes, be sure to drain the liquid.
Nutrition
Calories: 506kcalCarbohydrates: 58gProtein: 32gFat: 16gSodium: 920mgFiber: 3gSugar: 6g
