Description
Tender shrimp bathe in a fragrant garlic and paprika broth as they mingle with fluffy, tomato-studded rice. A sprinkle of parsley and a squeeze of lemon uplift every savory bite.
Ingredients
- 2 tablespoon olive oil
- 1 pound large shrimp peeled and deveined
- 4 clove garlic minced
- 1 small onion chopped
- 1 cup long grain white rice
- 2 cup chicken broth
- 1 can diced tomatoes
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon chopped fresh parsley
- 1 lemon cut into wedges
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and minced garlic and sauté until fragrant and translucent, about 2 minutes.
- Stir in rice and paprika and cook, stirring constantly, for 1 minute to lightly toast the rice.
- Pour in chicken broth and diced tomatoes and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Uncover the skillet and add shrimp, salt, and pepper, stirring gently to combine.
- Cover again and cook until shrimp turn pink and rice is tender, about 5 minutes.
- Remove from heat and fluff rice with a fork, stirring in chopped parsley.
- Serve immediately with lemon wedges.
Notes
- Use deveined shrimp to save prep time.
- For extra depth, add a splash of white wine when toasting the rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Adjust garlic and paprika amounts to suit your taste.