Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1.5 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced into 1/2-inch pieces
  • 2 stalks celery, finely sliced
  • 3 cloves garlic, minced
  • 1.5 cups long-grain white rice
  • 2.75 cups low-sodium chicken stock
  • 1 tbsp tomato paste
  • 2 tbsp neutral oil

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper. Toss the shrimp with exactly half of this spice rub.
  2. Heat 2 tablespoons of neutral oil in a large 12-inch heavy-bottomed skillet over medium-high heat. Add shrimp in a single layer and sear for 90 seconds per side. Remove shrimp from the pan and set aside (they will not be fully cooked through).
  3. In the same skillet, add the diced onion, bell pepper, and celery. Sauté for 4-5 minutes, using a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan.
  4. Stir in the minced garlic, tomato paste, and the remaining half of the spice rub. Cook for 1 minute until fragrant.
  5. Add the dry long-grain white rice to the skillet. Stir constantly for 2-3 minutes to toast the grains and coat them thoroughly in the oil and aromatics.
  6. Pour in the chicken stock. Bring the mixture to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
  7. Remove the lid, fluff the rice with a fork, and place the seared shrimp back on top of the rice. Cover for an additional 2 minutes to allow the residual steam to finish cooking the shrimp. Serve immediately.