Hello!! Happy Monday! How was your weekend? I had a busy one between cleaning up the Christmas decorations and putting my house back to normal, getting a long run in, having a group outing with my running group and playing in the first snow of the year! It wasn’t much snow but the girls couldn’t resist going out to play in it.
It seems like busy is the theme of most homes so saving a little time in the kitchen is always welcome. I got a new cookbook, America’s Test Kitchen The Best Simple Recipes, for Christmas. I had tried a recipe from the cookbook before owning it and it’s been one of our family favorites, so I wanted to try a few more. The recipes are quick and easy, taking 30 minutes or less. So far I’ve made two of them and they’ve both turned out great. We really like Skillet Shrimp and Rice.
I love that this recipe is all prepared in one (oven proof) skillet. The fewer the dirty dishes the better!! And everyone in this house likes shrimp. Even the little people. And when the little people like something it makes momma happy. This recipe make a ton of food (serves 6) so we had leftovers which were also delicious!
- 1 lb shrimp, peeled and deveined
- 2 tbsp plus 2 tsp extra-virgin olive oil
- 1 tsp paprika
- 4 oz chorizo
- 1 onion, diced
- 6 cloves garlic, sliced thin
- 1 1/2 cup medium-grain rice
- 2 cups water
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (8 oz) bottle clam juice
- 1 cup frozen peas
- Preheat oven to 350 degrees.
- Toss shrimp with 1 tablespoon oil, paprika and 1/4 teaspoon salt in a bowl. Heat 1 teaspoon oil in large ovensafe skillet over medium-high heat. Cook the half the shrimp until lightly browned on each side. Repeat with remaining 1 teaspoon of oil and shrimp. Transfer to a clean bowl and cover. Set aside.
- Reduce heat to medium and add remaining tablespoon of oil, chorizo, onion and garlic. Cook until sausage begins to brown. Add rice andcook for 1 minute. Stir in water, tomatoes, clam juice and 1/4 teaspoon salt. Bring to a boil over high heat, cover and transfer to the oven (if your skillet is not ovenproof, transfer to a baking dish). Cook until rice is tender and liquid is absorbed, about 20 minutes.
- Remove skillet from oven and stir in peas. Scatter shrimp over the top. Cover and set aside until shrimp and peas are heated through, about 5 minutes. Season with salt and pepper and serve.