One-Pot Shrimp and Tomato Rice

This is a one pot wonder that is perfect for a busy weeknight. There’s not much chopping, and there is 25min of down time where you can do whatever you need to do! It also comes together in less than an hour, so not too shabby. If you don’t care for cumin, you can substitute fennel seeds, or play with other spice combinations that you like!

Recipe by Tierney Larson

Servings: 6

Ingredients:

1/4 cup of olive oil

1 yellow onion, halved and sliced into half moons

Kosher Salt

2 garlic cloves, minced

1 1/2 tsp cumin seeds

1 1/2 tsp paprika

1 tsp oregano

Freshly Ground Black Pepper

1 tbl tomato paste

1 28 oz can of San Marzano Tomatoes

1 cup of arborio rice, *rinsed and drained

1 lb of raw shrimp, peeled and deveined

A handful of cilantro leaves and tender stems, chopped

*Rinsing your rice if you don’t already do this, is a good habit to start. It’s really important so that the grains aren’t so starchy. Pour your rice into a bowl and fill with cold water, agitate the rice and then drain. Repeat 3-4 times until the water is almost clear, and you can start to see the detail of the rice in the water.

Ok so…

In a large pot set over medium heat, heat your olive oil until warm. Add the onions and a pinch of kosher salt and stir now and then so they become tender but don’t get any browning, about 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Then, make a well in the center of the pot and add the cumin seeds, oregano and paprika and let them toast for a few seconds until they smell amazingggg. Add the tomato paste and another pinch of salt and stir everything together. Let it cook for about 2 minutes stirring now and then and watching carefully (tomato paste burns quickly) until it turns a deep brick red color.

Add the canned tomatoes and their juices and break the tomatoes up a little bit with a spoon. Bring to a simmer and add another good pinch of kosher salt and a few grinds of black pepper. Taste it and adjust the seasoning if necessary. Bring to a simmer. Meanwhile bring 1 1/2 cups of water to a boil (you’re going to add it to the tomato mixture so you don’t want cold water to bring the temp down). When the water is boiling, add the rice to the Tomato mixture and then add the boiling water in as well. Give another pinch of salt, turn the heat to low and then cover and let cook for 20 minutes.

At the 20 minute mark, the rice should be a little al dente still. Add the shrimp to the top of the rice and tomato sauce and cover and let cook for another 8-10 minutes or until the shrimp is cooked through.

Serve sprinkled with chopped cilantro. Enjoy!