Milk Street Recipe

Rice Pilaf with Shrimp and Roasted Tomatoes

50 minutes

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

Ingredients

1

pound extra-large shrimp (21/25 per pound), peeled (tails removed) and deveined
1

pint cherry or grape tomatoes

Directions

01

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.

Reviews

Rafe P.

We really enjoyed this. The only thing to mention is the rice was a little crunchier then we like. Next time we will adjust the water to 1 3/4 cups. Otherwise great

Brenda S.

This was a delicious quick meal. Will definitely make again.

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Rice Pilaf with Shrimp and Roasted Tomatoes