Skrimp! It is one of my favorite ingredients to cook with because its super quick and always delicious. I will literally cook shrimp any time I can’t decide what to prepare for dinner because it’s so versatile. Cajun shrimp, Spanish shrimp, Asian shrimp… it’s a new shrimp each time! This recipe is easy, full of flavor, and super simple to prepare.
Growing up in Louisiana, shrimp was a big part of my diet. Whether it was a casual shrimp boil at someone’s house, messy BBQ shrimp at Pascal’s in New Orleans, or eating a home-cooked shrimp fettuccine dinner, I have always loved the little crustacean. I recommend preparing this delicious shrimp dinner on a night where you just want to eat a home cooked meal and enjoy (several) glasses of wine…
For this recipe you will need:
1 lb raw peeled & deveined shrimp
1/2 yellow onion, small dice
1/2 red bell pepper, small dice
1/2 yellow bell pepper, small dice
1 tsp freshly minced garlic
1/4th cup dry white wine
1/4th cup seafood stock
Freshly chopped curly parsley
1 tsp dried tarragon
1 Tbsp smoked paprika powder
1 tsp old bay seasoning
1 lemon, juiced
1 cup basmati rice, cooked according to package directions
1 Tbsp unsalted butter
Salt & pepper to taste
To begin, set a large sauté pan over medium heat. Add 2 Tbsp avocado oil to the pan. Make sure the shrimp has been patted with paper towels so it is as dry as can be. *This will help the spices stick to the shrimp and so the oil won’t spit in your face.*
Toss the shrimp in the dried tarragon, smoked paprika powder, 1 tsp old bay seasoning and 1 tsp salt & pepper. Add the shrimp to the pan and allow to cook on each side for about 2-3 minutes. Be sure not to overcook the shrimp as it will become tough and chewy. Remove the shrimp from the pan and set aside on a plate.
Next, add the diced onion and bell peppers to the pan where the shrimp was cooking. Add a pinch of salt and pepper to the veggies to ensure they sweat. Next, add the garlic to the pan and then deglaze with the white wine. Once the wine has cooked down by half, add the seafood stock to the pan. Add the fresh lemon juice and allow all of the flavors to cook for about 10 minutes.
In the meantime, toss the cooked basmati rice with 1 Tbsp curly parsley, 1 tsp dried tarragon and citrus zest. Season with salt and pepper to taste.
Return the shrimp to the pan with the vegetables and allow to cook for an additional 5 minutes until all of the flavors have became the best of friends. Throw in some fresh curly parsley for the heck of it!
I used a large ring mold to nicely plate my rice in the center of my plate, but you don’t have to do all of that if you’re just ready to dig in. Garnish with extra parsley or micro greens if you wish.