Garlicky Shrimp & Peas

5-10m
Prep Time
25-30m
Cook Time
30m
Ready In

Recipe: #24967

October 02, 2016

Categories: Rice Cooker



"A very simple, yet delicious recipe. And, perfect for a weeknight, because dinner is on the table in about 30 minutes. I like to serve this over brown rice; but, that is up to you. Add a simple salad on the side; and, dinner is done."

Original is 3-4 servings
  • FOR BASE

Nutritional

  • Serving Size: 1 (558.8 g)
  • Calories 554
  • Total Fat - 16.2 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 285.6 mg
  • Sodium - 2562.3 mg
  • Total Carbohydrate - 61 g
  • Dietary Fiber - 8 g
  • Sugars - 6.3 g
  • Protein - 41.7 g
  • Calcium - 258.3 mg
  • Iron - 3.6 mg
  • Vitamin C - 55.7 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

*Note - Broth ... I like to use seafood broth for this dish. There are many seafood (fish, lobster, shrimp, etc.) stocks/broths, granulated ground bouillon, or cubes; all pretty available these days, in most grocery stores or online. However you can make your own quick version; or, just use vegetable broth. I like to add the shrimp shells (from the shrimp that you peeled) to store bought vegetable broth; and, let it simmer, as your prepare the rest of your meal.

Step 2

Quick Homemade Seafood Broth (optional) ... Add 1 cup vegetable broth and the shrimp shells to a small pot and, bring to a boil. Reduce to a simmer for 10-15 minutes, and strain. It should of reduced by about 1/3-1/2. You only need 1/2-2/3 cup for the dish.

Step 3

Shrimp ... First, if buying frozen shrimp; always make sure to thaw them in the refrigerator, in a colander, over a bowl, covered well. You never want them to thaw in a bag, or in their own water. Once thawed, peel (reserving the shells if you plan to use them in your broth) and devein. At this point you could make your broth - See Above.

Step 4

Rice ... As the broth simmers; and, the shrimp rests on the counter - prepare your rice. Simply cook the rice according to package directions. I often use a minute brown rice; but, a rice cooker would be perfect for this. Whatever is easiest.

Step 5

Saute ... First, season the shrimp with salt and pepper on both sides. Also, I like to use a non-stick saute pan for this dish. The shrimp are going to be very quickly sauteed; then, you will return them to the pan to finish cooking. So, very lightly oil the pan; usually I just add a teaspoon or two, or use an olive oil spray. Then, bring the pan to medium high to high heat. Saute the shrimp on each side, for just a minute or two. Once, they JUST start to turn pink and curl; remove them to a plate or bowl, and cover to keep warm.

Step 6

Peas ... Reduce the heat to medium-medium high heat; and, add a bit more olive oil, shallots, red pepper flakes; and, saute just a minute. Then, add the garlic, peas; and, seafood broth (or vegetable broth), start with 1/2 cup - you can always add a bit more - Note, I usually use all of it. Once it begins to boil; reduce the heat to medium; and let it simmer about 3-4 minutes.

Step 7

Finish ... Add the shrimp back in; along with the scallions and pimentos; and, cook just a couple of minutes to heat the shrimp back up, and finish cooking. Remove from the heat, add the parsley and cilantro - and, toss to combine. By now, the rice should be done.

Step 8

Serve and ENJOY! ... Serve the shrimp and peas over the rice; add a salad - and, dinner is done. NOTE: Please remember, making your own quick seafood broth is optional; vegetable broth will work just fine. It's a quick light saute - NO heavy sauce here; and, it's a bit healthier too.

Step 9

TIP: I have made this with scallops or 'bites or cubes' of cod too, which turn out really well. So, the recipe is flexible.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When buying frozen shrimp, always make sure to thaw them in the refrigerator in a colander, over a bowl, covered well.
  • For the broth, you can use store bought seafood or vegetable broth, or make your own quick version by adding 1 cup vegetable broth and the shrimp shells to a small pot and bringing to a boil.


Coconut Shrimp & Peas Replace the olive oil with coconut oil. Add 1/4 cup of unsweetened shredded coconut to the pan with the shallots, garlic, and red pepper flakes. Reduce the broth to 1/4 cup and add 1/4 cup of coconut milk. Simmer for 8 minutes before adding the shrimp.



Cucumber-Tomato Salad: A simple and refreshing cucumber-tomato salad is the perfect accompaniment to this garlicky shrimp and peas dish. The cool and crunchy vegetables provide a nice contrast to the hot and savory seafood. Plus, the light and acidic dressing helps to balance out the flavors.


Garlic Bread: Serve this garlicky shrimp and peas dish with a side of garlic bread for a complete meal. The buttery and garlicky bread is the perfect complement to the savory seafood. The crunch of the toasted bread adds texture and helps to soak up all the delicious flavors of the dish.




FAQ

Q: What type of broth is best for this recipe?

A: Seafood broth is best for this recipe, but vegetable broth can be substituted. You can also make a quick homemade seafood broth with shrimp shells and vegetable broth.



Q: What other ingredients can be added to this recipe?

A: Other ingredients that can be added to this recipe include seafood such as shrimp, crab, and scallops, as well as vegetables such as onions, celery, and carrots. Fresh herbs such as parsley, thyme, and bay leaves can also be added for extra flavor.

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Fun facts:

Fun Fact 1: Garlicky Shrimp & Peas is a favorite of singer and actress Selena Gomez. She loves to make this dish for her friends and family.

Fun Fact 2: This dish has been around for centuries. It is believed to have originated in the Mediterranean region and has been a part of the cuisine for many generations.