Skillet Shrimp And Rice Recipes

Steps:

• On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
• Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
• Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
• Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3-4 minutes.
• Add the butter, lemon juice, and parsley, and stir to combine.
• Enjoy!

Steps:

• Adjust oven rack to middle position.
• Heat oven to 350.
• Toss shrimp with 1 T. oil, paprika and 1/4 t. salt in a medium bowl.
• Heat 1 t. oil in a large ovenproof skillet over medium-high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside.
• Reduce heat to medium and add remaining 1 T. oil, chorizo, onion and garlic. Cook until sausage begins to brown, 5 to 6 minutes.
• Add rice and cook 1 minute. Stir in tomatoes, water, clam juice, and 1/2 t. salt.
• Bring to a boil over high heat, cover and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, 20 to 30 minute.
• Remove skillet from oven; stir in peas and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minute.
• Season with salt and pepper.
• Serve directly from hot skillet.