Smoky-Spiced Shrimp and Jasmine Rice Skillet
Serves 4
15 mins prep
20 mins cook
35 mins total
This one-pan shrimp and rice recipe is so easy to make, but that's not why I love it. It's because it's freaking delicious! Start by cooking fragrant jasmine rice pilaf-style, then add juicy chopped tomatoes, savory spice-rubbed shrimp, crumbled feta cheese, and a shower of fresh dill as a finishing touch.
Shrimp Spice Rub
Shrimp and Rice
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Mix the spice rub:
Stir together the oregano, both paprikas, cayenne, black pepper and salt in a bowl until combined. The rub can be prepped in advance — store it in a covered jar.
Cook the shrimp and rice
Add the shrimp to a bowl with 1 tablespoon of olive oil and the spice rub. Toss together until the shrimp are evenly coated. The shrimp can be seasoned and refrigerated up to 4 hours before cooking.
Place a large (10-12-inch) sauté pan* over medium-high heat. Add the remaining 2 tablespoons of the olive oil and the butter. When the butter is melted and bubbly, stir in the onion and garlic. Cook about 2 minutes, or until the onions are softened.
Add the rice and stir to coat the grains in the fat. Cook one minute, then stir in the tomatoes and ½ teaspoon salt. Pour in the broth and and toss in the bay leaf, if using. Bring the broth to a boil, then immediately lower the heat to medium-low. Cover the pan and cook 15 minutes.
Uncover the pan and arrange the shrimp in one layer on top of the rice. Cover and continue cooking 7-10 minutes, until the shrimp are curled and evenly pink. Pick out and remove the bay leaf.
Sprinkle the cheese and dill over the rice and serve.
