Smoky Paprika Shrimp and Rice Skillet with Peas
In short: Long-grain rice simmered with tomato, smoked paprika and peas, topped with shrimp that steam on top. A one-pan dinner for four. It takes about 45 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
A rice skillet is a good answer to the question of what to make when you want one pan and little effort. The rice cooks in a smoky tomato and stock base, and the shrimp are laid over the top for the last few minutes so they steam gently above the grains. Frozen peas go in at the end for color and sweetness. A squeeze of lemon sharpens the whole dish.
Instructions
- Pat the shrimp dry and toss with 1 tsp of the paprika, a pinch of the salt and a pinch of the pepper. Keep them in the fridge.
- Heat 2 tbsp of the oil in a large, deep skillet with a lid over medium heat. Cook the onion and bell pepper for 6 minutes, until soft.
- Add the garlic, remaining paprika, cumin and tomato paste and stir for 1 minute, until the paste darkens slightly.
- Stir in the rice to coat it for 1 minute. Pour in the hot stock, add the remaining salt and pepper and bring to a boil.
- Reduce the heat to low, cover and cook for 12 minutes, until most of the liquid is absorbed and the rice is almost tender.
- Scatter the peas over the rice and arrange the shrimp on top. Drizzle with the remaining oil, cover and cook for 5 to 6 minutes, until the shrimp are pink and opaque (63°C / 145°F) and the rice is tender.
- Turn off the heat, add the lemon juice and leave covered for 5 minutes. Fluff gently, scatter with parsley and serve with lemon wedges.
Tips
- Do not stir the rice once the lid is on, or it turns gluey. Keep the heat low and steady.
- For a meatier pan, brown 150 g (5 oz) of sliced smoked sausage with the onion in step 2.
Questions and answers
Can I use brown rice in this skillet?
Yes, but it needs about 40 minutes and 150 ml (2/3 cup) more stock. Add the shrimp only for the last 6 minutes.
Can I use cooked shrimp?
Yes. Fold them in for the last 2 minutes just to heat through. They turn tough if cooked longer.
How long do leftovers keep?
Cool the rice quickly and refrigerate within 1 hour. Eat it within 1 day and reheat until steaming hot, because cooked rice is a food-safety risk if left out.
How long does it take to make Smoky Paprika Shrimp and Rice Skillet with Peas?
About 45 min in total: 10 min of preparation and 35 min of cooking.
How many calories are in Smoky Paprika Shrimp and Rice Skillet with Peas?
About 490 kcal per serving, with 30 g of protein, 66 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 66 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 970 mg |
Estimated values, calculated from the ingredients.
