Equipment
Ingredients
Shrimp and Marinade
- 600 g shrimp, large, peeled and deveined
- 5 g smoked paprika
- 3 g garlic powder
- 3 g kosher salt
Aromatics and Base
- 30 ml olive oil
- 250 g sweet onion, diced
- 150 g green bell pepper, diced
- 100 g celery, diced
- 15 g garlic, minced
- 200 g long-grain white rice, rinsed well
Sauce and Liquids
- 400 g crushed tomatoes, canned
- 350 ml seafood stock
- 15 g light brown sugar
- 15 ml worcestershire sauce
- 15 ml apple cider vinegar
- 5 ml hot sauce
- 1 bay leaf
Garnish
- 20 g green onions, thinly sliced
Nutrition (per serving)
Method
In a mixing bowl, toss the peeled and deveined shrimp with smoked paprika, garlic powder, and kosher salt until evenly coated. Set aside to marinate while preparing the base. Ensure proper cross-contamination protocols when handling raw seafood.
Heat olive oil in a large Dutch oven over medium heat. Add the diced sweet onion, green bell pepper, and celery. Cook, stirring occasionally with a wooden spoon, until the onions are softened and translucent.
Stir the minced garlic and rinsed white rice into the vegetable mixture. Cook, stirring constantly, until the garlic is fragrant and the rice grains are slightly toasted to prevent a gummy texture later.
Pour in the crushed tomatoes, seafood stock, brown sugar, worcestershire sauce, apple cider vinegar, and hot sauce. Drop in the bay leaf and stir well. Bring to a gentle boil, then immediately reduce the heat to low, cover tightly with a lid, and simmer until the rice is tender and has absorbed most of the liquid.
Remove the lid and gently fold the seasoned shrimp into the hot rice and tomato mixture. Cover the Dutch oven again and let cook until the shrimp turn pink and opaque, reaching an internal temperature of 63°C/145°F.
Remove the Dutch oven from the heat. Discard the bay leaf. Sprinkle the sliced green onions over the top and serve hot directly from the pot.
Chef's Notes
- Using a sweet Vidalia onion provides a natural sugar base that perfectly balances the acidity of the crushed tomatoes and apple cider vinegar.
- Rinsing the long-grain rice thoroughly before toasting removes excess surface starch, preventing this one-pot dish from becoming overly gummy or sticky.
- Always add the shrimp at the very end of the cooking process. The residual heat and steam from the rice and tomato base will cook them gently, ensuring a tender bite.
- For a more robust, authentic Southern touch, consider substituting the olive oil with reserved bacon fat if dietary restrictions allow.
Storage
Refrigerator: 3 days — Store in an airtight container. Rice will continue to absorb liquid and may soften further.
Freezer: 1 month — Freezing is possible, though the shrimp texture may become slightly rubbery upon thawing.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the rice. Do not microwave on high to avoid overcooking the shrimp.
