Name: Skillet Shrimp and Rice
Total time: PLACEHOLDER
Ingredients: 1 1/2 pounds extra-large shrimp , peeled and deveined; 2 tablespoons extra-virgin olive oil plus 1 additional teaspoon; 1 teaspoon paprika; Table salt; 4 ounces chorizo or kielbasa sausage , cut into 1/4-inch pieces; 1 medium onion , chopped fine; 6 medium cloves garlic , sliced thin; 1 1/2 cups medium-grain rice; 1 (14.5-ounce) can diced tomatoes , drained; 2 cups water; 1 (8-ounce) bottle clam juice; 1 cup frozen peas; Ground black pepper

Why This Recipe Works

We used a large ovensafe skillet to cook our Skillet Shrimp and Rice start to finish. We seared the shrimp in the pan prior to preparing the rice mixture, then set them aside until the rice was almost done. At that point, they were added back to the pan to reheat through. The browned bits, or fond, left behind by the shrimp added rich flavor to the rice. We tossed the shrimp in olive oil, salt, and paprika before cooking for the best flavor and to keep their exterior tender.

Before You Begin

Widely available kielbasa can be substituted for imported Spanish chorizo. The garlicky flavor and assertive spicing of the kielbasa is a close match. If you don't own a skillet that can go from stovetop to oven, transfer the mixture to a covered baking dish in step 2.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Toss shrimp with 1 tablespoon oil, paprika, and 1/4 teaspoon salt in medium bowl. Heat 1 teaspoon oil in large ovenproof skillet over medium-high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside.

Reduce heat to medium and add remaining 1 tablespoon oil, chorizo, onion, and garlic. Cook until sausage begins to brown, 5 to 6 minutes. Add rice and cook 1 minute. Stir in tomatoes, water, clam juice, and 1/2 teaspoon salt. Bring to boil over high heat, cover, and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, about 20 minutes. Remove skillet from oven, stir in peas, and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minutes. Season with salt and pepper. Serve directly from hot skillet.