From craving to table
Instructions
- 1
Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice and water with a pinch of salt. Bring to a boil, then lower the heat, cover, and simmer until rice is tender and water is absorbed, about 15 minutes. Fluff with a fork and set aside.
- 2
While the rice cooks, pat the shrimp dry and season with salt and black pepper.
- 3
Heat olive oil in a large skillet over medium-high heat. Add the shallot and garlic, sauté for 1-2 minutes until fragrant.
- 4
Add shrimp to the skillet in a single layer. Cook for 2 minutes per side until just pink, then transfer shrimp to a plate.
- 5
In the same skillet, add cherry tomatoes and herbes de Provence. Cook for 2-3 minutes until tomatoes soften.
- 6
Pour in the white wine and simmer for 2 more minutes, scraping up any browned bits from the pan.
- 7
Return shrimp to the skillet, add red pepper flakes (if using), lemon zest, and lemon juice. Stir to coat and cook for another minute to heat through.
- 8
Taste and adjust seasoning with salt and pepper. Remove from heat and stir in fresh parsley.
- 9
Divide the rice among bowls. Spoon the shrimp and tomato mixture over the rice. Garnish with extra parsley and serve immediately.