Piri Piri Shrimp and Garlic Rice Skillet

• 1 lb Raw shrimp, peeled and deveined
• 1½ cups Long-grain rice
• 2¾ cups Chicken or vegetable broth
• 1 Red bell pepper
• 1 cup Frozen peas
• 4 cloves Garlic
• 1 Lemon
• 2 tbsp Olive oil
• Small handful of parsley
• Salt
• 5 scoops Piri Piri FLAVRBOMBS™

You will need

• Large lidded skillet
• Mixing bowl
• Knife
• Cutting board
• Measuring cups and spoons

Prepare the ingredients

1. Pat the shrimp dry and toss them in a bowl with 1 tbsp of olive oil and 2 scoops of Piri Piri.
2. Rinse and drain the rice. Dice the red pepper and finely chop the garlic and parsley.

Sear the shrimp

3. Heat a large skillet over medium-high heat and sear the shrimp for 1 to 2 minutes per side, just until pink.
4. Move them to a plate. They finish cooking on top of the rice later, so they stay tender.

Cook the rice

5. Lower the heat to medium, add the remaining 1 tbsp of olive oil, the red pepper and the garlic, and cook for 2 minutes.
6. Stir in the rice and 3 scoops of Piri Piri and toast for 1 minute, then pour in the broth with a pinch of salt.
7. Bring to a boil, cover, turn the heat to low and simmer for 15 minutes.

Finish and serve

8. Scatter the peas and the shrimp over the rice, cover again and cook for 3 to 4 minutes, until the shrimp are opaque all the way through.
9. Squeeze over half the lemon, scatter the parsley and serve with the rest of the lemon in wedges.