Made this last night, easy and quick, mmm. This is a great way to cook shrimp as it’s hard to overcook them, and they absorb all the flavors of the rice. I call it “Dirty” rice because this batch ended up with a nice grey-brown color, but YMMV…
- 1 bag frozen, EZ-Peel shrimp, 24-30 count (preferable western hemisphere like Belize)
- 1 cup rice (I used Jasmine, anything should work)
- 2 cups chicken stock
- 2 tbsp white wine
- 1 peeled carrot
- 1/2 peeled red onion
- 3-4 cloves peeled garlic
- 1 stalk celery
- 1 Jalapeño pepper
- 2 tsp. black peppercorns
- 1 tsp. caraway seeds
- 1 tsp. sea salt
- 1 tsp. ground cayenne pepper
- 2 tbsp. oil of your choice
Rinse the shrimp briefly under cold water and allow to thaw. The bag says run continuously under cold water until thaw. Great advice; way to conserve water. When they’re ready, peel off and chuck the skins.
Dice the veggies into small pieces.
Mortar/pestle the spices into a coarse mixture.
Heat up the oil in a heavy pot on medium-low heat. Let the oil get really hot, then throw in the veggies. Stir them until they caramelize.
Pour in white wine to de-glaze. Add rice and continue stirring until wine is absorbed and stuff starts to sizzle again.
Pour the chicken broth slowly, a little at a time, stirring continuously, over a 15-18 minute period. Test the rice occasionally, it should get tender yet firm, creamy and maybe a little crunchy.
Turn heat on low, toss in the shrimp, and cover for 5 minutes.