Debbie Doyle

One Pot Surf and Turf Rice

One Pot Surf and Turf Rice is a hearty, flavor-packed meal that brings tender, seasoned beef and juicy jumbo shrimp together in one comforting pot. Simmered with aromatic vegetables, basmati rice, rich broth, and bold island-inspired seasonings, this dish delivers layers of savory flavor without the fuss. Perfect for busy weeknights or a satisfying family dinner, it’s a complete meal that feels special while keeping cleanup simple.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6 people
Course: Main, Main Course
Cuisine: American, English
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ lb. choice of beef cut into bite size pieces
  • ½ lb. jumbo shrimp peeled and deveined
  • 1 cup uncooked basmati rice washed
  • 1 tsp dark soy sauce
  • 1 tsp all purpose seasoning salt , black pepper, onion powder, garlic powder, smoked paprika, dried parsley, pinch of lemon pepper seasoning
  • 1 tsp beef bouillon
  • 1 tsp baking soda for tenderizing the beef
  • ½ tsp old bay seasoning lemon pepper seasoning
  • 2 tsp minced garlic
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 green onions diced
  • ½ white onion diced
  • ½ red and green
  • 2 roma tomatoes diced
  • 2 celery stalk Diced
  • 1 cup frozen mixed vegetables thawed
  • 1/3 cup red label wine or any red wine optional
  • 3 cups beef or chicken broth
  • 1 tbsp green seasoning
  • 1 tsp tomato paste optional

Equipment

  • 1 skillet with lid

Method
 

  1. In a bowl combine salt, black pepper, onion powder, garlic powder , smoked paprika , all purpose seasoning dried parsley and cayenne pepper ( mix well to combine ). Wash beef and pat dry. Drizzle with soy sauce, and seasoned with combination season mix, leaving 2 tsp for later, crumble beef bouillon and seasoned as well and baking soda and set aside. Lightly season shrimp with old bay, lemon pepper seasoning and ½ tsp of remaining season blend. Heat avocado oil on medium heat add seasoned beef, 1 tbsp butter and minced garlic, brown meat on each side for about 2 minutes, then add wine , stir well to combine, add onions , bell peppers, tomatoes, and celery, stir well to

Notes

  • eef Choice: Use tender cuts such as sirloin, chuck steak, or ribeye for best results. Cutting the beef into small, even pieces ensures faster cooking and tenderness.
  • Tenderizing Tip: The baking soda helps soften the beef. Do not let it sit longer than 20–25 minutes before cooking to avoid altering the texture.
  • Shrimp Timing: Add shrimp only during the final cooking stage to prevent overcooking. Shrimp should be pink and just cooked through.
  • Rice Texture: Be sure to wash the basmati rice thoroughly to remove excess starch. This helps keep the rice fluffy instead of mushy.
  • Liquid Control: Keep the pot covered while the rice cooks to prevent steam from escaping. Avoid stirring once the rice is added, except for an initial gentle mix.
  • Seasoning Balance: Taste the broth before covering and adjust salt if needed, especially if using beef bouillon or seasoned broth.
  • Vegetable Swaps: You can substitute frozen mixed vegetables with fresh carrots, peas, or corn if preferred.
  • Wine Substitute: If omitting wine, replace it with additional broth or a splash of Worcestershire sauce for depth.
  • Resting Time: Allow the dish to rest, covered, for 5–10 minutes after cooking. This helps the rice finish steaming and absorb flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to prevent drying out.
If you want, I can also:
  • Condense these into short “Chef’s Tips”
  • Adapt them for a printable recipe card
  • Add serving suggestions or pairing ideas