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 tastebuds 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
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce.
Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!
Roughly chop parsley. Core, then cut the peppers 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 dice the shallot. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, 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 shallot. Cook, stirring often, until softened, 2-3 min. Add rice. Cook, stirring often, until toasted, 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, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, toss shrimp, peppers, lemon zest, half the Italian Seasoning and half the garlic with 1/2 tbsp oil (dbl all for 4 ppl) on a baking sheet. Season with salt and pepper. Broil in the middle of the oven, until shrimp just turns pink, 5-6 min.**
While shrimp and peppers broil, heat a small pot over medium-low heat. Add 1 1/2 tbsp butter (dbl for 4 ppl) and 1/4 tsp remaining garlic. (NOTE: Reference Garlic Guide.) Cook, stirring together, until butter has melted and garlic is fragrant, 2-3 min. Remove 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. Stir to combine.
Add shrimp and peppers to the bowl with garlic butter. Toss together. Divide rice pilaf between plates, then top with shrimp, peppers and any juices from the bowl. Sprinkle over remaining parsley. Squeeze over a lemon wedge, if desired.