Shrimp Do Piazza Recipe

Rinse rice

Place the 1.5 cups rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear (about 30–45 seconds). This removes excess starch and prevents the rice from becoming gummy.

Cook rice

In a medium saucepan, bring 3 cups water and 0.5 tsp salt to a boil. Add the rinsed rice, stir once, return to a gentle boil, then reduce heat to low, cover tightly and simmer for 15–18 minutes without lifting the lid. After cooking, remove from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in 1 tbsp butter until melted.

Prep shrimp and spices

Pat the 450 g shrimp dry with paper towels. In a bowl, combine 1 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp chili powder and 0.25 tsp turmeric. Toss half of this spice mix with the shrimp so they are lightly coated; reserve the remaining spice mix for the sauce.

Sear shrimp briefly

Heat 1 tbsp olive oil in a large skillet over medium-high heat. When hot, add the seasoned shrimp in a single layer and sear for 1–2 minutes per side just until they turn pink and begin to curl. Do not cook through completely. Remove shrimp to a plate and set aside.

Cook aromatics

In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter. Reduce heat to medium and add the thinly sliced large onion. Sauté 6–8 minutes until the onion is soft and beginning to brown. Add 4 minced garlic cloves, 1 tbsp minced ginger and the reserved spice mix; cook, stirring constantly, 30–45 seconds until fragrant.

Build the tomato sauce

Stir in 1.5 tbsp tomato paste and cook 1 minute to deepen the flavor. Add the 400 g diced tomatoes, 120 ml stock, 1 tsp sugar and 1 bay leaf. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust salt if needed.

Finish shrimp in sauce

Return the seared shrimp to the skillet and nestle them into the simmering sauce. Cook 3–4 minutes, stirring gently, until the shrimp are cooked through (opaque and firm) and the sauce coats them. Remove the bay leaf. Stir in 1 tbsp lemon juice and 0.25 cups chopped cilantro. If using, add the thinly sliced red chili now for extra heat.

Taste the finished dish and adjust seasoning with extra salt, pepper or lemon juice as needed. Transfer the shrimp and sauce to a serving dish, sprinkle the extra 2 tbs chopped cilantro or parsley over the top and serve with lemon wedges on the side.

Serve warm over the prepared buttered rice: spoon rice onto plates, top with generous portions of the Shrimp Do Piazza and garnish with lemon wedges so diners can squeeze fresh juice to taste.