PACIFIC NORTHWEST
SEAFOOD
SHRIMP RECIPES
WILD, SUSTAINABLE, HEALTHY, DELICIOUS
COLDWATER SHRIMP
Also known as Oregon Pink Shrimp
Pandalus jordani
SPICY SHRIMP PILAF
Spicy Oregon Pink Shrimp Pilaf
YIELD Serves 4 | TIME Prep: 5 minutes | Cook: 35 minutes | Total: 40 minutes
Recipe by Heather Arndt Anderson of voodooandsauce.com
INGREDIENTS
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2 tbsp neutral cooking oil
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1 small yellow onion, finely diced
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2 celery ribs, finely diced
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1 green bell pepper, finely chopped
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2 tsp kosher salt (or 1 tsp sea salt)
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1 tsp black pepper
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1 tsp dried oregano
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1 tsp dried thyme
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¼ tsp cayenne pepper (more to taste)
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3 garlic cloves, minced
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1 cup long-grain white rice, rinsed
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2 cups canned crushed tomatoes
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½ cup chicken stock or water
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2 tbsp unsalted butter
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1 tbsp Cajun seasoning (such as Old Bay)
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2 tbsp chopped parsley plus extra for garnish
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½ lb Oregon pink (bay) shrimp
PREPARATION
Step 1
Heat the oil in a large skillet over medium heat. Sauté the onion, celery, and peppers for 5 minutes, then add the salt, pepper, oregano, thyme, cayenne, and 2/3 of the garlic. Cook for 5 more minutes, stirring frequently.
Step 2
Stir in the rice, tomatoes, and broth, and add more water as needed to ensure the level of liquid is about ¼” over the top of the rice. Bring to a boil and then cover, reduce heat to low, and cook for 20 minutes. Remove from heat and let the rice finish steaming.
Step 3
While the rice is resting, melt the butter in a small pan over medium heat. Stir in the rest of the garlic, the Cajun seasoning, and parsley, and cook for 2 minutes. Add the shrimp and cook gently just until it’s heated through.
Step 4
Stir the shrimp into the cooked rice pilaf, add more salt or cayenne as needed, and serve with another sprinkle of parsley.