Shrimp and Fresh Herb Pilaf
A clean fresh simple dish to pair with an Italian Vermentino
Servings 4
Ingredients
- 1 cup basmati rice
- 1 fennel bulb, cored, outer layer of leaves discarded and chopped
- 6 tablespoons extra virgin olive oil
- 1 small/medium white onion, minced
- 2 medium garlic cloves, minced
- 2 good pinch Piment d' Espelette
- 2 cups roma plum tomatoes, seeded, cored and chopped
- 1 cup dry white vermouth
- 1 and 1/2 cup chicken broth
- 1 lb shrimp I used Trader Joe's Wild Argentian Shrimp
- 6 tablespoons fresh parsley and mint, finely chopped
- 1/2 cup feta cheese, crumbled
- 1 lemon, cut into wedges
Instructions
- Rinse rice in a strainer until the water runs clear.
- In a large sauté pan over medium high heat, add 3 tablespoons of oil olive. After a few minutes, add fennel and onions sauté until soft but not colored. Add the garlic and Piment d' Espelette, continue to sauté for another 2 minutes, and then add tomatoes. Sauté for another 2 minutes. Add the rice and stir to combine.
- Pour in the vermouth, bring to a boil and reduce liquid by half. Add chicken broth and bring to a boil. Reduce heat to low and simmer until rice is tender and the liquid is absorbed about 20 minutes.
- About 10 minutes before rice is done, in a large sauté pan over medium-high heat add the remaining 3 tablespoons of olive oil. After a few minutes, add the shrimp and sauté until pink and cooked through on both sides (you may need to do this in two batches). Season with salt and pepper.
- Gently mix the herbs into the rice. To serve, spoon rice on to a large platter, arrange the shrimp over the rice and sprinkle with the crumbled feta cheese. Add lemon wedges to squeeze lemon juice over the rice and shrimp.