Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 small Yellow Onion, finely diced (approx. 1/2 cup)
  • 3 cloves Garlic, minced
  • 1 lb Large Shrimp (21/25 size), raw, peeled, deveined, tails removed
  • 1/4 cup Dry White Wine (e.g., Pinot Grigio) or low-sodium chicken stock
  • 1/2 cup Low-Sodium Chicken Stock
  • 1 tsp Fine Sea Salt (or to taste)
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Ground Turmeric (for colour)
  • 4 cups Cooked White Rice, chilled
  • 1 cup Frozen Peas (Petit Pois)
  • 1/4 cup Fresh Parsley, roughly chopped
  • 1 Tbsp Fresh Lemon Juice

Instructions:

  1. Prep the Shrimp: Pat the shrimp dry thoroughly with kitchen paper. Season lightly with a pinch of salt and pepper. Chop Aromatics: Finely dice the onion and mince the garlic. Measure out all remaining ingredients (mise en place).
  2. Heat the Pan: Place a large frying pan over medium-high heat. Add the butter and olive oil. Once the butter foams, add the diced onion. Cook Down: Sauté the onion for 3 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  3. Sear: Increase the heat to high. Add the seasoned shrimp to the pan in a single layer if possible. Turn and Remove: Cook the shrimp for 90 seconds per side until they turn pink and opaque, just cooked through. Crucially, remove the shrimp immediately and set them aside in a small bowl.
  4. Deglaze: Pour the white wine (or stock substitute) into the hot pan, scraping up any delicious browned bits (fond). Let the wine bubble and reduce by half (about 30 seconds). Add Stock and Seasoning: Pour in the chicken stock, turmeric, salt, and pepper. Bring to a simmer.
  5. Heat Through: Add the chilled, cooked rice and the frozen peas to the liquid base. Stir thoroughly until the turmeric has evenly coated the rice, giving it a lovely golden hue. Cook and Fluff: Continue cooking, stirring occasionally, until the peas are bright green and the rice is steaming hot throughout (about 4–5 minutes).
  6. Return Protein: Reduce the heat to low. Return the cooked shrimp and any resting juices from the bowl back into the pan. Finish: Stir gently just until the shrimp is warmed through (about 30 seconds). Garnish: Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning if required. Serve immediately.