Last night was one of those quickly put together dinners. I love when I open the fridge or cupboard and the ingredients sort of fling themselves at me. I usually start with the protein and then look at my herb selection. If I didn’t have fresh herbs on hand there would be no reason for me to cook! I love the intense aroma and pungency that they bring to a dish. I happened to have cilantro and flat-leaf parsley in the crisper, mainly because I grabbed what I thought was 2 bunches of parsley and 1 turned out to be cilantro! Why not use them together with a quick rice and shrimp dish? It was zesty and light and the whole family (including our neighbor Lori who dropped in bearing lovely refreshing wheat beer!) had a good time around the dinner table.
You will need: 1 lb shrimp, peeled & sliced in half lengthways, (Use the 31-40 count per lb size), 2 cups rice,(I used an aged long grain) 4 1/3 cups chicken broth, 1/2 cup finely chopped parsley, 1/2 cup finely chopped cilantro, 6 cloves garlic, finely chopped, 3 cups chopped romaine lettuce, 2 tbs canola oil or any neutral tasting oil, 1 tbs unsalted butter, coarse sea salt and freshly ground black pepper for seasoning. Garnishes: sour cream, chili garlic sauce, lime wedges.
1 – Prep all the above ingredients before you begin to cook. Put big saute pan on low/medium heat and add 2 tbs of canola oil. Add onions and garlic and saute for 10 minutes.
2 – Add the herbs and continue to cook for another 5 minutes, stirring occasionally.
3 – Add the rice and stir and cook for about 2 minutes before adding all but 1/3 cup of the broth, 1/2 tsp coarse salt and several grinds of black pepper. Bring to a simmer and cover. Simmer very gently for 20 minutes. Check rice and continue to cook if it needs to. Make sure to leave it a little “toothsome” however.
4 – When rice has 5 or so minutes left to cook put a saute pan on medium heat and add butter. When it has melted add shrimp and cook for 2 minutes before adding 1/3 cup chicken broth and the lime wedges. Cook for another 3 or so minutes (after it comes to a gentle simmer). When cooked toss into cooked rice. Add the chopped romaine leaves, stir and serve.
I served this with another fresh squeeze of lime juice, sour cream and chili garlic sauce.