Ingredients:

  • 450g (1 lb) Large Shrimp, peeled and deveined
  • 15ml (1 tbsp) Extra Virgin Olive Oil
  • 2g (1/2 tsp) Smoked Paprika
  • 200g (1 cup) Long-Grain White Rice (Jasmine or Basmati)
  • 5 cloves Garlic, minced
  • 480ml (2 cups) Low-Sodium Chicken Broth
  • 1 Lemon, zested and juiced (approx. 30ml juice)
  • 30g (1/4 cup) Fresh Parsley, finely chopped
  • 14g (1 tbsp) Grass-fed Butter
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Cracked Black Pepper

Instructions:

  1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear. Pat the shrimp completely dry with paper towels to ensure a proper sear.
  2. Season the shrimp with smoked paprika, salt, and black pepper. Heat half of the olive oil in a 12-inch deep skillet over medium-high heat.
  3. Sear the shrimp for 60 seconds per side until just pink and opaque. Remove shrimp from the pan and set aside on a plate.
  4. In the same skillet, add the remaining olive oil and the grass-fed butter. Add the minced garlic and sauté for 30 seconds until fragrant and nutty.
  5. Add the dry rinsed rice to the pan. Stir constantly for 2 minutes to toast the grains, ensuring each grain is coated in the fat and aromatics.
  6. Pour in the chicken broth, lemon juice, and half of the lemon zest. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes or until liquid is absorbed.
  7. Fluff the rice with a fork. Place the seared shrimp back on top of the rice, cover for 2 minutes to heat through. Garnish with fresh parsley and remaining lemon zest before serving.