Shrimp and Dirty Rice

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Prepare the Rice

• 50g White Rice, Uncooked

Rinse the rice under cold water until the water runs clear. Cook according to package instructions and set aside.

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Cook the Vegetables

• 1 tsp Olive Oil
• 1/2 Small Onion
• 1/4 Green Bell Pepper
• 1/2 Stalk Celery
• 1 Garlic Clove

Heat the oil in a pan over medium heat. Add the finely diced onion, green bell pepper, and celery. Season with salt and pepper to taste. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.

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Cook the Rice

• 1/4 tsp Paprika
• 1/4 tsp Dried Oregano
• 1/4 tsp Dried Thyme
• 1/8 tsp Cayenne Pepper
• 120mL Chicken Broth

Add the rinsed rice to the pan and stir to coat with the vegetable mixture. Add the paprika, cayenne pepper, thyme, oregano, salt and pepper and toast the spices for about a minute. Pour in the chicken broth and bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.

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Cook the Shrimp

• 1 tsp Olive Oil
• 150g Shrimp
• 1/4 tsp Paprika

While the rice is cooking, heat a small amount of oil in another pan over medium-high heat. Add the shrimp, season with paprika, salt ,and pepper to taste, cook for about 2-3 minutes per side, or until they turn pink and are cooked through.

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Combine and Serve

Once the rice is cooked, fluff it with a fork and stir in the cooked shrimp. Garnish with fresh parsley before serving if desired.