Shrimp Pilaf

Plate of shrimp pilaf, showing rice, shrimps, olives and lemon wedges

Serves 2

Loraine and I both love shrimps, cold with a seafood sauce, or hot served with pasta, rice or with veal or beef.

This shrimp pilaf recipe really highlights the succulent flavor of shrimps. It uses wild shrimps, in this case from the coast of Argentina, that have been steamed and then embed in a rice that has absorbed the flavor of a homemade shrimp stock.

No wine is used, as we believe that the wine takes away from the natural flavor of the shrimp. We also use shallots rather than onions.

Ingredients

Directions

  1. Add the olive oil to a sauté pan with a lid over medium heat, once the oil is hot add the shallots and red pepper. Sauté for 4 minutes. Add the garlic and sauté for an additional minute.
  2. Add the rice, stir to coat with the olive oil and cook for 2 minutes, the rice should look transparent.
  3. Add the stock, bay leaf, salt and pepper. Cover the sauté pan and simmer for 15 minutes. DO NOT stir the mixture while it is simmering.
  4. After the rice has simmered for 15 minutes, gently fold in the shrimps.
  5. Remove the sauté pan from the heat. Place the cover back on the sauté pan and let it stand for 10 minutes.
  6. Prior to serving, remove the bay leaf, stir with a fork to separate the grains of rice. Garnish with the lemon wedges, olives and feta cheese.

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Bon Appétit