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Shrimp Seasoned Rice

This Caribbean-style Shrimp Seasoned Rice is the kind of one-pot dinner that makes the whole kitchen smell good before it’s even ready. I season the shrimp with Caribbean sazón, smoked paprika, and Old Bay, then give them a quick sear. In that same pot, the basmati rice simmers with broth, garlic, fresh thyme, green onions, and a whole Scotch bonnet pepper for that familiar island flavor. The shrimp go back in near the end, and a squeeze of fresh lemon brightens the whole pot. Serve it on its own for an easy weeknight dinner or add a side of fried ripe plantains if you’re in the mood for a little sweetness.
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Prep Time 8 minutes
Cook Time 23 minutes
Servings: 6 people
Course: Main, Main Course
Cuisine: American, English, Jamaican
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb. large shrimp peeled and deveined
  • Cups uncooked basmati rice washed
  • Small onion diced
  • Sprigs fresh thyme
  • Green onions washed and lightly smashed
  • 4 garlic cloves minced
  • 1 scotch bonnet pepper
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 4 cups seafood broth of veggie broth water is fine
  • Ingredients to season shrimp
  • ½ tsp onion powder garlic powder, white pepper, Caribbean sazon, smoked paprika, old bay seasoning
  • 1 tsp olive oil
  • Ingredients for rice
  • 1 tsp salt onion powder, garlic powder, all-purpose seasoning.

Method
 

  1. Wash peeled and deveined shrimp ( optional). Pat dry, drizzle olive onto shrimp and coat each shrimp with olive oil, season with all the dry seasonings for the shrimp. Heat 1 tbsp. olive oil and brown shrimp for 2 minutes on each sides. Set shrimp aside, add the remaining 1 tbsp olive oil and sauté onion and garlic for 3 minutes. Add green onions and thyme,

Notes

There’s something about the smell of homemade bread that brings everyone into the kitchen. This easy yeast bread is made with all-purpose flour, eggs, and a little olive oil for a soft, tender loaf with a golden crust. You can knead the dough by hand or use a stand mixer, then let it rise while you go about your day. I love a warm slice with butter, but it’s just as good toasted for breakfast or served alongside a bowl of stew to soak up every last bit of gravy.