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Jollof Rice with Shrimp

Jollof Rice with Shrimp

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active
  • Rating

Jollof is a tomato and rice dish popular throughout West Africa. For our version, we use fragrant basmati rice and flavor it with garlic, curry powder and dried thyme. Shrimp give the dish substance and make it into a light meal. If you prefer, you can use an equal amount of medium (41/50 per pound) shrimp; their smaller size means they can be used whole (no need to cut them in half after shelling and deveining).

Tip

Don’t drain the tomatoes. Their liquid is necessary for properly cooking the rice. But don't forget to pat the shrimp dry before seasoning them with salt and pepper; excess moisture may make the rice soggy.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    large yellow onion, chopped

  • 2

    medium carrots, peeled, halved lengthwise and thinly sliced

  • 1

    medium red bell pepper, stemmed, seeded and chopped

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, smashed and peeled

  • 2

    tablespoons curry powder

  • 14½

    ounce can diced tomatoes

  • 1½

    cups basmati rice, rinsed and drained

  • 2

    cups low-sodium chicken broth

  • 1

    teaspoon dried thyme

  • 12

    ounces extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined, halved crosswise and patted dry

  • 1

    cup frozen green peas

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion, carrots, bell pepper and 1 teaspoon salt, then cook, stirring, until the onion is softened and golden brown at the edges, 5 to 7 minutes.

Stir in the garlic and curry powder, then cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice, the rice, broth and thyme, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; set the pressure level to Low. Set the cooking time for 10 minutes.

Meanwhile, season the shrimp with salt and black pepper; set aside. When pressure-cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Add the shrimp and peas to the pot, then re-cover without locking the lid in place. Let stand until the shrimp are opaque throughout, about 10 minutes.

Using a fork, fluff the rice and stir in the shrimp and peas. Taste and season with salt and pepper.