Rice Pilaf with Shrimp and Roasted Tomatoes | Christopher Kimball’s Milk Street

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Milk Street Recipe

Rice Pilaf with Shrimp and Roasted Tomatoes

50 minutes

Rice Pilaf with Shrimp and Roasted Tomatoes

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.

4 to 6

Servings

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.

50 minutes

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