Gamberoni e riso rosso

Ingredienti

• 2 tablespoons olive oil
• 1 pound jumbo shrimp (peeled and deveined )
• 2 tablespoons canola oil
• 1 medium red onion (diced)
• 2 cloves garlic (chopped)
• 2 cups long-grain white rice
• 2 1/2 cups low-sodium vegetable broth
• 12 ounce diced tomatoes (canned)
• 2 teaspoons smoked paprika
• kosher salt and black pepper
• 1/2 teaspoon cayenne pepper
• 2 teaspoons dried herbs (basil, thyme, oregano)
• 1 tablespoon green onions (finely chopped)

Preparazione

1. 1

   --- Shrimp Instructions ---

2. 2

   Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add shrimp; cook 1 minute on each side or until almost fully cooked. Transfer shrimp to a plate.

3. 3

   --- Rice Instructions ---

4. 4

   Heat the oil in a large saucepan over medium-high heat.

5. 5

   Add the red onions, white green onion parts, and garlic and cook, stirring often, until softened, 1 to 2 minutes. Season with half the seasonings (paprika, cayenne, salt, pepper)

6. 6

   Add the rice and cook, stirring often, until the grains are opaque, 2 to 3 minutes.

7. 7

   Add the broth, tomatoes, dried herbs and remaining spices and stir to combine. Bring to a simmer and cook, covered, until the rice is tender, 25 to 30 minutes.

8. 8

   Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork and fold in the scallion greens before serving. Add shrimp