The base of this dish is reminiscent of shrimp scampi, but without the white wine. (A great addition by the way)Add rice (You may see others add pasta.) To make delicious hot pot dishes.
What you need:
3 tablespoons butter
8 cloves of garlic (Crushed or finely chopped)
1/2 teaspoon black pepper
3/4 teaspoon salt (Division)
2 pounds shrimp (61-90)
1/2 medium onion (diced)
3 sprigs of thyme (Leaves only)
2 tablespoons chopped parsley
5 Williwilli Peppers
1/2 teaspoon turmeric
1/2 lemon (juice)
2 cups jasmine rice (washed)
4 cups chicken stock
Please note! I used wili wili peppers in this recipe, but feel free to use whatever peppers you like or have available, in whatever amounts you can tolerate. I recommend watching the video below as it goes into more detail, especially the part where I talk about the rice to use and whether or not I want to add coconut milk to the recipe.
Add the butter and crushed garlic to a wide frying pan over medium-low heat. Reduce heat and fry for 2-3 minutes. Next, add the cleaned and deveined shrimp and fry over medium heat for 90 seconds. Stir well.
Immediately remove the shrimp and set aside. As explained in the video, try to leave as much of the garlic in the pan as possible when you remove the shrimp.
In the same frying pan (Add more butter if pan is dry)Add the onion, thyme, black pepper, 1/4 salt, parsley, turmeric and wili wili pepper. Cook on medium/low heat for 3 minutes. Then add the lemon juice and remove any browned bits from the pan. If you want to add smoked paprika or tomato paste instead of turmeric, feel free to try it.
Turn the heat to medium and add the washed rice to the pan, stirring well to coat the rice in the delicious flavor base we’ve created. It also toasts the rice a bit, adding a nutty flavor to the dish.
After 2-3 minutes, add the chicken stock, add the remaining salt and bring to a boil.
Once boiling, reduce heat to a simmer and cover pot but leave lid ajar.
After 12 to 25 minutes, return the cooked shrimp to the pot. (Do not mix yet) Remove any excess juices that may have accumulated. Then cover the pan, turn off the heat, and place it on the same stovetop you were cooking on – the aim is to use the residual heat to fully cook the food.
Close the lid and after 10 minutes, fluff the rice with a fork and distribute the shrimp evenly throughout the dish. Taste and adjust salt to your liking. Keep in mind that the broth you use contains sodium.
A delicious one-pot meal, it’s great served with pepper sauce, and don’t forget the Caribbean garlic sauce.
