Ingredients 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

Directions 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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