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one-pot shrimp + asparagus rice

Swap out the herbs and vegetables for your favorites if you like and make this easy, one-pot meal all your own. While it’s just the tiniest bit spicy, you can ramp that up or tamp that down by increasing or eliminating the ground cayenne pepper.
Course: Main Course
Cuisine: American
Keyword: Shrimp
Servings: 4 servings
Author: More Time at the Table

Ingredients

  • 2 tablespoons salted butter
  • Medium yellow onion,diced
  • 1 large stalk celery with leaves, very thinly sliced
  • 1 medium carrot, peeled and diced into ¼-inch pieces
  • 1 clove garlic, coarsely chopped
  • 1 cup long grain white rice, well-rinsed
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon dried dill weed
  • Bay leaf
  • Handful fresh parsley, minced, divided (half for pot and half for garnish)
  • 15- ounce can diced tomatoes--pureed
  • 2 cups vegetable broth or water
  • ½ pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • ¾ pound large frozen shrimp tails on/peels off
  • 1 ounce Parmigiano-Reggiano cheese, grated (1/4 cup)

Instructions

  • In a deep 12-inch skillet with lid or a 5-quart Dutch oven, melt butter over medium flame. Add onion, celery, carrot, and garlic; sauté until softened – 10 minutes or so. Add rice and cook for 2 minutes, stirring. Season with salt, pepper, cayenne, thyme, dill, bay leaf, and half the parsley; stir. Pour in tomatoes and broth or water. Raise heat and bring to a boil. Reduce heat to a low simmer and cover. Cook 10 minutes and add asparagus; stir and cover again.
  • Cook another 10 minutes and stir in frozen shrimp. Cover once more and let cook 3-5 minutes or until shrimp turns pink, is just barely opaque, and rice is tender. Taste and adjust seasonings. Serve hot garnished with reserved minced parsley and some grated Parmigiano-Reggiano.

Notes

COOK'S NOTE:  Using fresh shrimp? Add at the end and cook only about 2 minutes or until just pink.  Copyright Alyce Morgan, 2019. All rights reserved.