- 4
Ingredients
- 1 Tbsp olive oil
- 1/2 Tsp paprika
- 6 oz Raw shrimp, peeled and deveined
- 1 Small yellow onion, chopped (or about 1/2 cup)
- 1/2 Cup corn kernels
- 1 Cup instant brown rice
- 1/2 Cup diced tomatoes (canned or natural; drained, if canned)
- 1/3 Cup frozen peas
- 1/3 Cup grated parmesan cheese
- 1/2 Cup fresh cilantro, chopped
Preparation
Step 1
Preheat the olive oil in a large non-stick soup pot over medium-high heat
Pat the shrimp dry, then season with the paprika, salt and black pepper
Sear the shrimp for one minute on each side, or until browned. Transfer to a plate and set aside
Add the onion and corn to the pot, and cook until light brown and soft
Add the rice, and cook for another minute or two to allow the rice to toast. Season with salt and pepper.
Add the tomatoes plus one cup of warm water to the pot, and season with a little more salt and pepper
Bring to a boil, then reduce to a simmer, stirring constantly until the rice absorbs the water
Continue to add more water, about a quarter cup at a time, until the rice is tender
Stir in the shrimp, then cover the pot for a minute or two
Stir in the peas and cheese, then serve
Garnish with cilantro