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Lunch recipe · from the recipe book

Smoky Tomato and Pepper Shrimp Pilaf

Fluffy rice simmered in a smoky tomato and red pepper broth, topped with tender shrimp, bright lemon and fresh parsley.

Smoky Tomato and Pepper Shrimp Pilaf

Ingredients

  • 1 lb450 gShrimp
  • 1⅔ cups300 gLong-grain white rice, dryrinsed
  • 2¼ cups540 gLow-sodium chicken broth
  • 7 oz200 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2 medium240 gRed bell pepperdiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 medium110 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prepare everything first: rinse the rice until the water runs mostly clear and drain it; dice the red and green bell peppers, chop the onion, mince the garlic and chop the parsley. Pat the shrimp dry.
  2. Toss the shrimp with half of the paprika, a pinch of the salt (about a quarter of it) and the black pepper; set aside in the fridge.
  3. Heat half of the olive oil in a Dutch oven over medium heat. Add the onion, red bell pepper and green bell pepper and cook, stirring, until soft and lightly browned, about 7 minutes.
  4. Stir in the garlic, the tomato paste, the remaining half of the paprika, the cumin and the red pepper flakes; cook 1 minute until fragrant and brick red.
  5. Add the rice and the remaining half of the olive oil and stir for 2 minutes to toast the grains.
  6. Pour in the chicken broth and the canned tomatoes with their juice, add the remaining salt, and bring to a boil. Cover, reduce the heat to low and simmer 15 minutes.
  7. Uncover, scatter the seasoned shrimp over the rice in one layer, cover again and cook on low 5 to 7 minutes, until the shrimp are pink and opaque, 145°F (63°C), and the liquid is absorbed.
  8. Take the pot off the heat and let it rest covered for 5 minutes.
  9. Drizzle with the lemon juice, fluff the rice gently around the shrimp, and sprinkle with the parsley before serving.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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