Shrimp, Peas and Rice
User Reviews
4.9
Shrimp, Peas and Rice
Description
Shrimp, Peas and Rice features brown rice cooked in chicken broth with frozen peas until tender. The rice absorbs the flavorful broth and peas soften during cooking to add sweet, bright notes. The rice simmers gently then rests covered, allowing moisture to balance throughout.
Separately, peeled and deveined shrimp are seasoned simply with salt and pepper and sautéed in olive oil until opaque and cooked through. The shrimp is removed, and the cooked rice is added back to the hot pan with remaining olive oil, along with the shrimp and grated Pecorino Romano cheese. This mixture sautéed briefly combines flavors and lightly crisps the rice.
The addition of chopped fresh parsley provides fresh herbal contrast. The dish balances the nuttiness of brown rice, the sweetness of peas, the salty tang of Pecorino, and the tender shrimp for a harmonious, comforting meal or side. It requires no complex ingredients or elaborate steps, making it practical for everyday cooking.
Ingredients
- 1 tablespoon butter unsalted
- 2 cups chicken broth canned or homemade (veggie broth for lent, low sodium
- 1/2 cup peas frozen
- 1 cup brown rice uncooked, converted
- 4 teaspoons olive oil (divided)
- 1-1/4 pounds Shrimp peeled and deveined
- 2 tbsp Pecorino Romano cheese grated
- 1 tbsp parsley for garnish, chopped
Instructions
- In a large heavy skillet melt the butter over medium heat. Add the rice and saute about 2-3 minutes.
- Add the chicken broth and peas and bring to a boil. When just about all the liquid is absorbed just skimming the top of the rice, cover and reduce heat to low.
- Cook, covered on low heat 20 minutes, until rice is cooked through. Shut off and let stand covered 5 minutes.
- Meanwhile, in second large skillet, heat 2 teaspoons of the olive oil over medium heat until hot.
- Season shrimp with salt and pepper and add to hot skillet. Cook about 2-3 minutes, until the shrimp is opaque and cooked through. Remove shrimp from pan and set aside.
- Add the 2 remaining teaspoons of olive oil to the skillet on high heat and add the cooked rice, shrimp, grated cheese and parsley and saute another minute or two to slightly crisp, mixing well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 11/3 cup | |
| Calories | 346kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 28.5g | 57% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 156mg | 52% |
| Sodium | 1000mg | 42% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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