Garlic and shrimp aren't the only stars of this dish. We've paired them with a lemon rice pilaf stuffed full of peas, fresh tomatoes and bright parsley. Your taste buds will be singing!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Chicken Broth Concentrate
Before starting, preheat your broiler to high. Wash and dry all produce. Roughly chop parsley. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic. Drain and rinse shrimp using a strainer, then pat dry with paper towels.
Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 2-3 min. Add rice. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl), peas and broth concentrate. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, add shrimp, peppers, lemon zest, half the garlic, half the Italian Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven until shrimp just turn pink, 5-6 min.**
While shrimp and peppers broil, heat a small pot over medium-low heat. When hot, add 1 1/2 tbsp butter (dbl for 4 ppl), remaining Italian Seasoning and remaining garlic. Cook, stirring often, until butter is melted and garlic is fragrant, 2-3 min. Remove the pot from heat. Transfer garlic butter to a medium bowl. Set aside.
Fluff rice with a fork, then add tomatoes, lemon juice and half the parsley. Season with salt and pepper, then stir to combine.
Add shrimp and peppers to the bowl with garlic butter. Stir to coat. Divide rice pilaf between plates, then top with shrimp, peppers and any remaining garlic butter in the bowl. Sprinkle with remaining parsley. Squeeze over a lemon wedge, if desired.