Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 1 medium (120g) red bell pepper, diced
  • 4 cloves (12g) garlic, minced
  • 1 ½ cups (300g) long-grain white rice (uncooked)
  • 2 ¾ cups (660ml) seafood or chicken broth
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 lb (450g) raw shrimp, peeled and deveined
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) lemon zest
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Melt the butter and oil over medium heat. Sauté the diced onion and red bell pepper until translucent and slightly golden, then stir in the minced garlic for 30 seconds.
  2. Add the uncooked rice to the pan and stir constantly for 2-3 minutes until the edges of the grains become translucent and smell nutty.
  3. Pour in the broth and stir in the dried oregano and smoked paprika. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 12-15 minutes.
  4. Lift the lid and scatter the raw shrimp evenly across the top of the rice, pressing them down slightly. Replace the lid and cook for another 5-7 minutes until shrimp are opaque and coral pink.
  5. Remove from heat. Drizzle with lemon juice and sprinkle with lemon zest and chopped parsley. Gently fluff the rice with a fork to incorporate the shrimp.