This one-pot shrimp and rice is a no fuss dish that checks all the boxes on a balanced meal. Feel free to substitute peas with a seasonal fresh vegetable from your local market.
INGREDIENTS
1/2 lb large shrimp, deveined and shell removed, (thawed if using frozen)
1 cup basmati rice
I can coconut milk or 1 3/4 cups water
1/2 cup peas (thawed if using frozen)
2 Tblsp salted butter
2 Tblsp sesame oil
Salt and pepper to taste
Finish with sesame seeds, avocado, basil, green onion, and lemon wedges
DIRECTIONS
Place kettle on burner at high heat.
Add coconut milk (or water) and rice. Bring to boil. Lower heat to medium and cover.
After 8 minutes, add peas and shrimp to the pot and cover, approx 10 more minutes, until rice absorbs most of the liquid. While that is going, chop the toppings.
Once rice is tender, and most of the liquid absorbed (shrimp will release liquid), remove cover and cook off any remaining liquid. When dry, turn off heat, add sesame oil, sesame seeds, and gently mix. Season with salt and pepper. Serve with toppings on the side. The cast iron will keep contents warm and ready for second helpings.