Ingredients:

  • 1.5 lbs Large Shrimp (16-20 count), peeled and deveined, tail-on
  • 1 tsp Smoked Paprika
  • 0.5 tsp Kosher Salt
  • 2 tbsp Avocado Oil
  • 1.5 cups Long-grain White Rice
  • 3 cups Low-sodium Chicken Bone Broth
  • 4 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 2 tbsp Unsalted Butter
  • 0.5 cup Dry White Wine
  • 1 cup Heavy Cream
  • 3 tbsp Cold Unsalted Butter, cubed
  • 0.25 cup Freshly grated Parmigiano-Reggiano
  • 2 tbsp Fresh Parsley, chopped
  • 1 tbsp Fresh Lemon Juice

Instructions:

  1. Pat the shrimp dry with paper towels. Season with smoked paprika and salt.
  2. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear shrimp for 2 minutes per side until a crust forms, then remove to a plate.
  3. In the same skillet, melt 2 tablespoons of butter. Sauté the shallots and garlic for 2 minutes until translucent.
  4. Add the dry rice to the skillet. Toast the grains in the fat for 2-3 minutes until the edges are translucent.
  5. Pour in the chicken bone broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
  6. Deglaze the pan with white wine and stir in the heavy cream. Bring to a gentle simmer.
  7. Stir in the 3 tablespoons of cold cubed butter and Parmigiano-Reggiano vigorously to create an emulsified sauce.
  8. Fold the seared shrimp, lemon juice, and parsley back into the rice. Serve immediately.