Shrimp and Garlic-Shallot Rice
Garlic, shallots, and anchovies — oh my! A dreamy trifecta of ingredients is the base for this delicious shrimp and garlic-shallot rice. Adaptable as either a satisfying main meal or tasty side, sans shrimp.
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Shrimp and Garlic-Shallot Rice
Here’s a dish that started as an experiment with chicken before I decided to swap out one protein for another. I daydreamed of a chicken and rice dish that relied on garlic, shallots, and anchovy-infused rice as the base, with succulent chicken — golden brown from a quick pan sear — tucked into a cozy bed of fragrant rice.
But I couldn’t get the chicken to brown properly (Wrong pan? Heat not high enough? Lack of patience?) and found it bland. I tried to figure out how to darken the chicken and make it more flavorful, all the while reaching for seconds — and thirds — of the rice. The succulent anchovies, generous amounts of garlic and shallots, and splash of white wine made the rice so addicting that I no longer cared about the chicken.
Well, I almost no longer cared about the chicken.
I was still thinking about how to improve it when the light bulb switched on: This recipe would be much better with . . . shrimp. Full disclosure: I don’t know if I favored the shrimp because I knew they would be easier to cook or if I really thought they would taste better than the chicken. I think it’s probably a bit of both, and I’m OK with that.
In fact, this rice is so delicious that you could make it without the shrimp and serve it as a side to a nice, juicy steak. Or some juicy, golden-brown chicken 🙂
Ingredients You’ll Need
- Extra Virgin Olive Oil
- Butter
- Shallots
- Fresh Garlic
- Anchovies
- Basmati Rice
- White Wine
- Chicken Stock or Chicken Broth
- Shrimp
- Lemon
- Italian Flat-leaf Parsley
Why You’ll Love This Shrimp and Garlic-Shallot Rice
You can prepare and cook it quickly: If you purchase shrimp already peeled and deveined, it’s relatively quick to prepare and cook.
The best flavors come from the rice: Rice is typically the supporting player in recipes, but it vies to be the star here!
It’s delicious even without the shrimp: If you’re not a shrimp lover, omit it, and it will still be tasty.
Pro Tips
Peel and devein the shrimp beforehand: If you purchase shell-on shrimp, clean it early so you have less to do when preparing dinner.
You can use your favorite white rice: Any white rice will work here, but you may need to alter the cooking time and amount of liquid suggested. I’ll say, however, that there’s something special about the nuttiness and fluffiness of basmati rice!
You can use vegetable stock or broth instead: Just note that chicken stock/broth provides more body and flavor to this simple dish.
Please don’t skip any ingredients: It’s a simple recipe, but each ingredient is essential to achieving its savory flavor.
Suggestions for Variations and Substitutions
Toss in some spinach for added texture and color.
Omit the shrimp if you don’t like it, and serve the rice as a side to chicken, steak, or just about anything.
Leftovers
Store in an airtight container in the refrigerator for up to two days. I don’t recommend freezing this recipe.
Love shrimp? So do I. Check out these shrimp recipes for ginger scallion noodles with shrimp and pasta with shrimp, chorizo, and arugula.
Shrimp and Garlic-Shallot Rice
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 large shallots, peeled and minced
- 4 garlic cloves, grated
- 5 anchovy fillets
- 1 and 1/4 cups basmati rice (See Note 1)
- 1/2 cup white wine (Recommended: Pinot Grigio or Sauvignon Blanc)
- 2 cups chicken stock or broth (but may need as much as 3 to 3 1/4 cups) (See Note 2)
- 1 pound shrimp, peeled and deveined
- 1 lemon, quartered
- Handful Italian flat-leaf parsley, minced
Instructions
- Heat the oil and butter in a large saucepan over medium heat. Add the shallots and cook them until they're soft and translucent, about 3 to 5 minutes. Add the garlic, and simmer it for about 1 minute while constantly stirring so it doesn't burn. Drop in the anchovies and cook them for about 30 seconds, pressing them into the oil to break them up.
- Add the rice and some salt and pepper to taste, and toast it for 30 seconds while stirring it often. Pour in the wine, stir it into the rice, and simmer it for 2 minutes to cook off the alcohol. Pour in 2 cups of chicken stock, raise the heat to bring everything to a boil, then reduce it to a simmer. Cover the pan with a lid, and cook the rice until it's just about tender, 15 to 20 minutes. If near the 15 to 20-minute mark it looks like the rice needs more liquid to finish cooking, add some and extend the cooking time.
- When the rice is about done, salt and pepper the shrimp and nestle them into the rice. If you have any leftover broth, add more to keep the rice moistened during the remaining cooking time. Cook the shrimp for about 3 to 4 minutes per side until they're pink and begin to curl. Remove the pan from the heat, and garnish the rice with fresh lemon juice and parsley before serving. Enjoy!