Ingredients:
- 1 lb (450 g) shrimp, peeled and deveined
- 1 cup cooked white rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 4 cups chicken or seafood broth
- 1 cup heavy cream or half-and-half
- 1 cup diced celery
- 1 cup diced carrots
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: pinch of cayenne pepper or hot sauce for heat
Instructions:
- Sauté aromatics:
In a large pot, melt butter over medium heat. Add chopped onion, celery, carrots, and garlic. Cook until vegetables soften, about 5-7 minutes. - Add broth and seasonings:
Pour in the chicken or seafood broth. Add dried thyme, salt, and pepper. Bring to a simmer. - Cook the shrimp:
Add the shrimp to the pot and cook until pink and opaque, about 3-4 minutes. - Add rice and cream:
Stir in the cooked rice and heavy cream. Heat through, but do not boil once cream is added to avoid curdling. - Adjust seasoning:
Taste and add more salt, pepper, or cayenne/hot sauce if desired. - Serve:
Garnish with fresh parsley and serve warm.
💡 Notes:
✔️ Use leftover rice to save time.
✔️ Add a squeeze of lemon juice for brightness.
