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The world of fermentation.
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.
pound extra-large shrimp (21/25 per pound), peeled (tails removed) and deveined
pint cherry or grape tomatoes
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