While the base of this dish is reminiscent of Shrimp Scampi, and though I didn’t employ the use of any white wine (great addition btw), I’ll be adding rice (you may see others add pasta) to make it a tasty one pot dish.
You’ll Need…
3 tablespoon butter
8 cloves garlic (crushed or fine diced)
1/2 teaspoon black pepper
3/4 teaspoon salt (divided)
2 lbs small shrimp (61-90)
1/2 med onion (diced)
3 sprigs thyme (leaves only)
2 tablespoon chopped parsley
5 Wiri Wiri peppers
1/2 teaspoon turmeric
1/2 lemon (juice)
2 cups jasmine rice (washed)
4 cups chicken stock
Notes! I used Wiri Wiri peppers in the recipe, but you’re free to use any pepper you enjoy or can source and in the amounts you can tolerate. May I suggest you follow along with the video below as much more is discussed there, especially where I speak about the rice to use and if you wanted to add coconut milk in the recipe.
In a wide pan on a medium/low flame add the butter and crushed garlic. Turn the heat down to low and cook for 2-3 minutes. Then add the cleaned and deveined shrimp, turn the heat to medium and cook for 90 seconds. Stir well.
Immediately remove the shrimp and set aside. As explained in the video, you should try to leave back as much of the garlic in the pan as you remove the shrimp.
In the same pan (add more butter if you find that the pan is dry), add the onion, thyme, black pepper, 1/4 of the salt, parsley, turmeric and Wiri Wiri peppers. Cook on med/low for 3 minutes. Then add the lemon juice to deglaze the pan. Should you prefer to add smoked paprika or tomato paste instead of the turmeric, go for it.
Turn the heat up to medium and add the washed rice to the pan and stir well to coat the rice with that lovely flavored base we created. We’re also trying to toast the rice grains a bit to give the dish a nutty flavor.
2-3 minutes later it’s time to add the chicken stock, followed by the remaining salt and bring to a boil.
Once it comes to a boil, reduce the heat to a simmer and place the lid over the pan, but slightly ajar.
After 12-25 minutes, it’s time to add the pre-cooked shrimp back to the pot (don’t stir in yet) along with any juices which may have accumulated. Then cover the pan, turn the heat off and leave it on the same burner you were cooking it on. The goal is to allow the residual heat to complete cooking the dish.
After 10 minutes with the lid closed, it’s time to get a fork and fluff the rice and in doing so you’ll distribute the shrimp throughout the dish. Be sure to taste and adjust the salt to your liking. Be mindful that the stock you use will have a sodium element to it.
A delightful one pot dish, best served with a side of peppersauce and don’t forget the Caribbean style garlic sauce.
