Skillet Shrimp and Rice

Published April 1, 2005.

Why this recipe works:

We used a large ovensafe skillet to cook our Skillet Shrimp and Rice start to finish. We seared the shrimp in the pan prior to preparing the rice mixture, then set them aside until the rice was almost done. At that point, they were added back to the pan to reheat through. The browned bits, or… read more

We used a large ovensafe skillet to cook our Skillet Shrimp and Rice start to finish. We seared the shrimp in the pan prior to preparing the rice mixture, then set them aside until the rice was almost done. At that point, they were added back to the pan to reheat through. The browned bits, or fond, left behind by the shrimp added rich flavor to the rice. We tossed the shrimp in olive oil, salt, and paprika before cooking for the best flavor and to keep their exterior tender. Widely available kielbasa can be substituted for the hard-to-find, imported Spanish chorizo. The garlicky flavor and assertive spicing of the kielbasa is a close match.

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Serves 4 to 6

If you don't own a skillet that can go from stovetop to oven, transfer the mixture to a covered baking dish in step 2.

Ingredients

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