Italian Salsa Verde Shrimp and Rice
This Italian salsa verde shrimp and rice is ideal if you love shrimp and rice but want something a little more elevated than a basic garlic-butter version. This risotto-like dish with succulent shrimp cooks in one pan and takes about 35 minutes! Oh, and no continuous stirring is required.
Ingredients
For the Italian Salsa Verde
- 1 cup Italian flat-leaf parsley minced finely
- 1 tablespoon capers
- 1 large garlic clove grated
- 2 tablespoons lemon juice
- Pinch red pepper flakes
- 4 tablespoons extra virgin olive oil
For the Shrimp and Rice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 large shallots peeled and minced
- 4 garlic cloves peeled and grated (Note 1)
- 5 anchovy fillets
- 1 and ¼ cups Arborio rice
- ½ teaspoon kosher salt divided (¼ teaspoon + ¼ teaspoon)
- Ground black pepper
- ½ cup white wine (Note 2)
- 3 to 4 cups low-sodium vegetable broth (Note 3)
- 1 pound raw shrimp peeled and deveined (Note 4)
Instructions
- Mix all the ingredients for the salsa verde in a bowl and set aside.
- Toss the shrimp with ¼ teaspoon kosher salt and some black pepper. Set aside.
- Heat the oil and butter in a large saucepan over medium-low to medium heat. Add the shallots and cook until soft and translucent, 3-5 minutes. Add the garlic and simmer for 30 seconds, stirring constantly so it doesn't burn.
- Drop in the anchovies and cook them for 30 seconds, pressing them into the oil to break them up.
- Add the rice, the remaining ¼ teaspoon of salt, and pepper to taste. Toast the rice for 30 seconds, stirring often.
- Pour the wine into the rice and simmer for 2 minutes to cook off some of the alcohol. Pour in 3 cups of the vegetable broth, bring to a boil, then reduce to a simmer.
- Cover the pan with a lid, and cook the rice until it's just about tender and the broth is absorbed, 15-20 minutes. Check the rice during this time, and add more broth if it needs it.
- When the rice is about done, nestle the shrimp into it. Cook for 3-4 minutes per side until they're pink and begin to curl.
- Remove the pan from the heat, and top the rice with the salsa verde. Enjoy!
Notes
Note 1: Make sure to grate the garlic and not mince it. It's more flavorful.
Note 2: Recommended white wines: Pinot Grigio or Sauvignon Blanc.
Note 3: Vegetable stock is fine to use instead of broth. You can also use chicken broth/stock in a pinch as well as seafood stock if you can find it.
Note 4: If you have to peel and devein the shrimp yourself, try to do so beforehand. It will make meal time that much quicker.
General Note:
- Don't skimp or omit any of the supporting ingredients (i.e., the shallots, garlic, anchovies, and wine). The rice won't be the same without them!
Nutrition
Serving: 1serving | Calories: 530kcal | Carbohydrates: 58g | Protein: 22g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1007mg | Potassium: 356mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1562IU | Vitamin C: 25mg | Calcium: 107mg | Iron: 4mg
Tried this recipe?Let me know how it was!