one skillet greek olive shrimp and rice with marinated tomatoes
A colorful springtime skillet for when you just don't wanna (but you also kinda wanna)
Ingredients
- 1 lb colossal shrimp (13-15/lb), peeled and deveined
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp lemon zest
- 1/2 tsp onion powder
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 small shallots, minced
- 2 cups dry rice
- 3-4 cups vegetable broth or water
- 3/4 cup kalamata olives, pitted
- fresh herbs, to serve
marinated tomatoes
- 2 cups cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh mint, cohpped
- 1 tbsp fresh oregano, cohpped
- 2 cloves garlic, minced
Instructions
- Pat the shrimp very dry with paper towels. Toss with the smoked paprika, lemon zest, oregano, onion powder, and a pinch of salt and pepper.
- Heat 1 tablespoon olive oil with 1 tablespoon of the butter in a large skillet over medium heat. Place the shrimp in a single layer and cook 2 minutes per side, until crisp and opaque. Move to a plate.
- Add the second tablespoon of butter to the skillet, then the garlic and shallots. Cook until fragrant, about 1 minute. Stir in the rice for 1-2 minutes to lightly toast, then pour in the broth/water. Bring to a simmer and cook, uncovered, until softened, about 12-15 minutes. If needed, add 1/2 cup broth or water at a time to keep the rice moist. Stir in the olives., then nestle in the shrimp and heat until warmed through.
- Meanwhile, toss the tomatoes with olive oil, white balsamic vinegar, basil, mint, oregano, garlic, and a pinch of salt and pepper.
- Plate the shrimp and rice with the marinated tomatoes. Top with fresh herbs, as desired.