One-Pan Garlic Butter Shrimp and Rice

Method

1. 1

   Heat the olive oil in a large deep pan. Soften the onion for 5 minutes, then add half the garlic and cook for a minute.

2. 2

   Stir in the rice to coat it, then add the chopped tomatoes and stock. Bring to a simmer, cover, and cook for 15 minutes until the rice is nearly tender.

   💡 Tip: Resist stirring too much once the rice is in, so it cooks evenly and does not go gluey.
3. 3

   Stir the peas through, then nestle the shrimp on top. Cover and cook for a final 4 to 5 minutes until the shrimp are pink and the rice is done.

   💡 Tip: The shrimp steam gently on top of the rice, so they stay juicy.
4. 4

   In a small pan, melt the butter with the remaining garlic for a minute, then stir it through with the lemon juice and parsley. Season and serve.

   💡 Tip: Finishing with the garlic butter and lemon at the end keeps the flavour bright.