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Rice Pilaf with Shrimp and Roasted Tomatoes

Rice Pilaf with Shrimp and Roasted Tomatoes

By Calvin CoxSeptember 29, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes
  • Rating

The inspiration for this light yet satisfying main-course rice pilaf comes from a recipe by Christina Mouratoglou and Adrien Carré of Mazi restaurant in London. We use the broiler to quickly cook shrimp and lightly char cherry (or grape) tomatoes, then add the mixture to a simple rice pilaf that’s cooked on the stovetop. To make good use of time, while the rice cooks, juice the lemon and prep the fresh parsley.

Tip

Don’t use shrimp smaller than extra-large (21/25 per pound) or they will cook too quickly. Slightly larger shrimp—jumbos (16/20 per pound)—would work, but require an extra 30 to 60 seconds of broiling. Don’t aim to get browning on the shrimp while they are under the broiler or they will wind up tough and overdone. They should be just opaque, but the tomatoes will be lightly charred.

Ingredients
  • 1

    pound extra-large shrimp (21/25 per pound), peeled (tails removed) and deveined

  • 1

    pint cherry or grape tomatoes

  • 3

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 2

    medium shallots, minced

  • 3

    medium garlic cloves, minced

  • 1

    cup long-grain white rice, rinsed and drained

  • ½

    cup dry white wine

  • 2

    tablespoons lemon juice

  • 1

    tablespoon salted butter

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1

Heat the broiler with a rack positioned about 4 inches from the element. Line a rimmed baking sheet with foil.

In a medium bowl, toss the shrimp, tomatoes, 2 tablespoons of oil and ½ teaspoon each salt and pepper.

Distribute in an even layer on the prepared baking sheet and broil until the tomatoes are lightly charred and the shrimp are opaque, 4 to 5 minutes; set aside.

Step 2

In a large saucepan over medium-high, the remaining 1 tablespoon oil until shimmering.

Add the shallots and garlic; cook, stirring occasionally, until softened, about 2 minutes.

Add the rice and cook, stirring, until the grains turn opaque, 1 to 2 minutes.

Add the wine and cook, stirring, until evaporated, 1 to 2 minutes.

Stir in 1¼ cups water and ½ teaspoon salt. Bring to a boil over medium-high, then reduce to low, cover and cook without stirring for 15 minutes.

Step 3

Remove the pot from the heat. Distribute the shrimp and tomatoes over the rice, leaving behind any juices, then re-cover. Let stand for 10 minutes.

Stir in the lemon juice, butter and half the parsley. Taste and season with salt and pepper.

Transfer to a serving dish and sprinkle with the remaining parsley.