Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1.5 cups long-grain white rice, rinsed
  • 2.75 cups chicken or seafood broth
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lb raw shrimp, peeled and deveined
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat butter and olive oil over medium heat. Sauté diced onion until translucent (3-4 minutes). Stir in minced garlic and oregano, cooking for 60 seconds.
  2. Add rinsed rice to the pot and stir constantly for 2 minutes until the edges of the grains become translucent and smell nutty.
  3. Pour in broth, salt, and pepper. Stir once, bring to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes without lifting the lid.
  4. Quickly lift the lid and scatter raw shrimp evenly across the rice. Drizzle with lemon juice and zest. Replace the lid and cook for another 5-7 minutes until shrimp are opaque and curled into a 'C' shape.
  5. Remove from heat and let sit, covered, for 2 minutes. Sprinkle with fresh parsley and gently fold the shrimp into the rice with a fork to fluff.