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Recipe: Shrimp, rice and tomatoes in this skillet is a cinch to make

Recipe: Shrimp, rice and tomatoes in this skillet is a cinch to make

Serves 6

Shrimp are a reliable centerpiece for a quick weeknight dinner. Add rice, cherry tomatoes, peas and a generous squeeze of lemon to the pan in which you are frying the shellfish and you have a colorful, attractive dish in about half an hour. Cook the rice in chicken stock first for extra flavor, but be sure to taste it before adding more salt, as store-bought stock ranges from bland to salty. While the rice is cooking, fry the shrimp, remove from the pan and cook the tomatoes until they almost collapse. Then put everything together in the same pan. It’s a cinch to make.

cups basmati, jasmine, or other long grain white rice
2 cups of chicken stock
Salt and pepper to taste
2 tablespoons of olive oil
3 garlic cloves, finely chopped
pound large peeled shrimp, thawed if purchased frozen
1 pint cherry tomatoes, halved
Grated zest and juice of 1 lemon
cups frozen peas, rinsed under cold water to thaw
cup chopped fresh parsley
1 lemon, cut into wedges (for serving)

1. In a large fine-mesh sieve, rinse the rice under cold running water until the water runs almost clear. Tap the strainer against the side of the sink to drain excess water.

2. In a medium saucepan, combine the rice and stock. Taste and add a pinch of salt if needed. Bring to the boil, stir with a fork and cover with a lid. Turn the heat to low and cook for 15 minutes, or until the rice is tender when you taste a grain or two. Remove the pan from the heat. Let the rice rest undisturbed for 10 minutes with the lid on.

3. Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds, or until sizzling. Add the shrimp in one layer and cook for 3 to 4 minutes, turning each one, or until the shrimp is cooked through. Transfer the shrimp to a plate with a large spoon.

4. Add the tomatoes to the pan with a pinch of salt and pepper. Cook, stirring often, for 2 to 3 minutes, or until they almost collapse.

5. Stir the rice with a fork. Add it to the pan with the lemon zest and juice, and peas. Stir gently but thoroughly for 1 minute to heat the peas. Stir in shrimp and all but 1 tablespoon parsley. Serve in shallow bowls, sprinkled with the remaining parsley and garnished with lemon.

Sally Pasley Vargas

Serves 6

Shrimp are a reliable centerpiece for a quick weeknight dinner. Add rice, cherry tomatoes, peas and a generous squeeze of lemon to the pan in which you are frying the shellfish and you have a colorful, attractive dish in about half an hour. Cook the rice in chicken stock first for extra flavor, but be sure to taste it before adding more salt, as store-bought stock ranges from bland to salty. While the rice is cooking, fry the shrimp, remove from the pan and cook the tomatoes until they almost collapse. Then put everything together in the same pan. It’s a cinch to make.

cups basmati, jasmine, or other long grain white rice
2 cups of chicken stock
Salt and pepper to taste
2 tablespoons of olive oil
3 garlic cloves, finely chopped
pound large peeled shrimp, thawed if purchased frozen
1 pint cherry tomatoes, halved
Grated zest and juice of 1 lemon
cups frozen peas, rinsed under cold water to thaw
cup chopped fresh parsley
1 lemon, cut into wedges (for serving)

1. In a large fine-mesh sieve, rinse the rice under cold running water until the water runs almost clear. Tap the strainer against the side of the sink to drain excess water.

2. In a medium saucepan, combine the rice and stock. Taste and add a pinch of salt if needed. Bring to the boil, stir with a fork and cover with a lid. Turn the heat to low and cook for 15 minutes, or until the rice is tender when you taste a grain or two. Remove the pan from the heat. Let the rice rest undisturbed for 10 minutes with the lid on.

3. Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds, or until sizzling. Add the shrimp in one layer and cook for 3 to 4 minutes, turning each one, or until the shrimp is cooked through. Transfer the shrimp to a plate with a large spoon.

4. Add the tomatoes to the pan with a pinch of salt and pepper. Cook, stirring often, for 2 to 3 minutes, or until they almost collapse.

5. Stir the rice with a fork. Add it to the pan with the lemon zest and juice, and peas. Stir gently but thoroughly for 1 minute to heat the peas. Stir in shrimp and all but 1 tablespoon parsley. Serve in shallow bowls, sprinkled with the remaining parsley and garnished with lemon.Sally Pasley Vargas