Name: Flemington BBQs Shrimp Mix W / Rice Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large raw shrimp (peeled, deveined, tails optional); 2 tbs olive oil; 1 tbs unsalted butter; 3 cloves garlic (fresh, minced); 0.5 cup onion (small, finely chopped); 0.5 cup red bell pepper (small, diced); 3 tbsp green onions (sliced, white and green parts separated); 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.25 tsp crushed red pepper flakes; 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs lemon juice (fresh); 2 tbsp fresh parsley (chopped); 2 cups long-grain white rice (uncooked); 3.5 cups water; 1 tbs olive oil or butter; 0.75 tsp Kosher salt; 1 each bay leaf (optional); 4 each extra lemon wedges; 2 tbs hot sauce

Method

Rice

Rinse and cook rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, heat 1 tbs olive oil or butter over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes until slightly glossy.

Add 3.5 cups water, 0.75 tsp salt and the bay leaf (if using). Bring to a boil uncovered over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 10 minutes to steam.

Fluff the rice with a fork, discard the bay leaf, and keep warm until ready to plate.

Shrimp Mix

Prep shrimp and aromatics: pat shrimp dry with paper towels and season with 1 tsp salt, 0.5 tsp black pepper, 1 tsp smoked paprika, and 0.5 tsp cumin. Set aside.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the butter melts and the pan is hot (but not smoking), add the chopped onion and red bell pepper.

Sauté the onion and pepper for 4–5 minutes, stirring occasionally, until softened and beginning to brown. Add the minced garlic and the white parts of the green onions, and cook 30–45 seconds until fragrant.

Add the seasoned shrimp in a single layer. Cook without moving for 1–1.5 minutes so they get a little sear, then flip and cook another 1–1.5 minutes, until opaque and just cooked through (internal temp ~120–125°F). Avoid overcooking.

Stir in crushed red pepper flakes and squeeze in 1 tbs fresh lemon juice. Taste and adjust seasoning, adding a pinch more salt or pepper if needed.

Remove from heat and stir in 2 tbs chopped fresh parsley and the green parts of the sliced green onions.

If you prefer a saucier mix, add an extra 1 tbs butter to the hot pan and swirl to create a quick pan sauce, then pour over the shrimp.

To Serve

Divide the cooked rice between plates or bowls (recipe yields about 4 servings). Spoon the shrimp mix over the rice, making sure to include any pan juices.

Serve with lemon wedges and hot sauce on the side. Garnish with additional parsley or green onion if desired.