June 2, 2020


½ cup Hojiblanca Extra Virgin Olive Oil
1 large onion, diced
2 celery stalks, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 cup sprouted field peas
1 cup red rice
½ cup white wine
1½ teaspoons kosher salt
1 teaspoon smoked paprika
2 teaspoons ghee
4 cups shrimp stock, divided
2 pounds ruby red shrimp, peeled and deveined
1 bunch parsley, chopped
Salt and black pepper
Sliced scallions


In a large cast-iron skillet over medium-low heat, heat Hojiblanca Extra Virgin Olive Oil, sauté onion, celery, and red bell pepper until onion is translucent, about 7 minutes. Add garlic, sprouted peas, and rice and cook, stirring often, for 3 minutes. Add white wine, salt, and paprika and stir continuously for 4 minutes. Add 2 cups of the stock and simmer, stirring occasionally, until rice has absorbed nearly all of the liquid. Add remaining 2 cups stock and simmer, stirring occasionally, for 10 minutes. Once liquid is nearly absorbed, arrange shrimp over rice in a single layer. Reduce heat to low, cover, and cook until shrimp is cooked through, about 7 minutes. Remove from heat and stir in parsley. Season to taste with salt and black pepper. Serve topped with scallions.

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