Copper Quay · Main dishes

Shrimp & Coriander Brothy Rice

Name: Shrimp & Coriander Brothy Rice
Yield: 4 servings
Ingredients: 600 g Raw peeled shrimp; 280 g Long grain rice; 1 whole Onion; 3 cloves Garlic; 300 g Canned crushed tomatoes; 800 ml Vegetable stock; 200 ml Water; 160 g Frozen peas; 2 tbsp Olive oil; 1 tsp Paprika; 0.5 tsp Salt; 0.25 tsp Black pepper; 20 g Cilantro; 1 whole Lemon

A spoonable tomato rice with sweet shrimp, green peas and fresh coriander, finished with a squeeze of lemon.

45 minutes · Easy · 4 servings

Also allow: Thaw frozen shrimp overnight in the refrigerator before starting.

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled shrimp600 g
Long grain rice280 g
Onion1 whole
Garlic3 cloves
Canned crushed tomatoes300 g
Vegetable stock800 ml
Water200 ml
Frozen peas160 g
Olive oil2 tbsp
Paprika1 tsp
Salt0.5 tsp
Black pepper0.25 tsp
Cilantro20 g
Lemon1 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Crustaceans (shrimp). Check stock labels for additional allergens.

Method

Prepare

Dice onion and mince garlic. Chop coriander leaves and tender stems. Pat fully thawed shrimp dry and remove any remaining veins or tails. Keep refrigerated until needed, and clean everything that touched raw shrimp.

Make the rice base

Heat oil in a wide saucepan over medium heat. Soften onion for 6 minutes. Add garlic and paprika for 30 seconds. Stir in rice, tomatoes, stock, salt and pepper. Bring to a simmer and cook partly covered over low-medium heat for 15 minutes, stirring every few minutes so it does not catch.

Keep it brothy

Add the peas and measured water. Simmer for another 3–5 minutes until the rice is almost tender. The rice should remain loose with liquid around the grains, rather than dry like a pilaf.

Cook the shrimp

Fold shrimp through the hot rice and simmer for 4–7 minutes, stirring gently, until every shrimp is opaque and reaches 74°C (165°F). Check several of the thickest shrimp using a clean thermometer. Continue cooking as needed; the rice should now be tender.

Serve immediately

Stir in coriander and juice from half the lemon. Ladle into four bowls and serve with wedges of the remaining lemon. The rice thickens as it stands, so bring everyone to the table before finishing.

This is deliberately a brothy rice dish; avoid letting it stand in the pan after cooking.

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