One pan, the holy trinity, and plump spiced shrimp

$5.32/serving$5.68at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• shrimp350 g
• basmati rice1 cup
• bell pepper1 ea
• celery2 stalks
• yellow onion1 ea
• garlic3 cloves
• paprika2½ tsp
• ground cayenne¼ to ½ tsp
• thyme leaves1 tsp
• chicken stock1⅔ cups

Method

1The trinity

• •Dice the onion, celery and pepper into 1/2 inch pieces (in Cajun cooking this trio is called the holy trinity).
• •Mince the garlic.
• •Pat the shrimp very dry.
• •Toss the shrimp with 1 tsp of the paprika, half of the cayenne and a pinch of salt.

2Sear the shrimp

• •Heat 1 tbsp oil in a wide, lidded pan over high heat.
• •Sear the shrimp 1 minute per side until just pink but not cooked through.
• •Remove the shrimp to a plate.

3Build the base

• •Lower the heat to medium and add another 1 tbsp oil.
• •Soften the onion, celery and pepper 5 minutes, scraping up the shrimp browning.
• •Stir in the garlic, the remaining paprika and cayenne, and the thyme for 30 seconds.

4Rice and simmer

• •Rinse the rice and stir it in to coat.
• •Add the chicken stock, season generously with salt and bring to a boil.
• •Cover and simmer on low 15 minutes without peeking, until the rice is tender and the liquid is gone.

5Shrimp back and plate

• •Nestle the shrimp and their juices into the rice.
• •Cover and leave 2 to 3 minutes off the heat to finish in the steam.
• •Fluff the rice, taste for salt and heat, and serve straight from the pan.