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On a wooden cutting board, a blue patterned ceramic bowl with rice and shrimp, topped with shredded parmesan and chopped green onions. To the left is a blue, textured cloth napkin.
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Creamy one pot shrimp and rice

A rich, creamy one-pot rice and shrimp meal finished with Parmesan. Simple, comforting, and ideal for busy nights.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: creamy, one pot, rice, shrimp
Servings: 8 portions

Ingredients

  • 1 yellow onion diced
  • 2 tbsp oil
  • 1 tsp salt
  • 1 tsp white pepper
  • 2 tbsp oregano
  • 2 garlic cloves pressed
  • 400 g mushroom quartered
  • 300 g shrimp cooked
  • 250 ml basmati rice
  • 600 ml water
  • 1 vegetable buillon cube
  • 125 ml fresh cream
  • 75 ml Parmesan shredded

Instructions

  • Dice the onion and add to a thick bottom pot with the oil. Let cook until soft, about 2-3 minutes.
  • Add salt, pepper and oregano.
  • Press the garlic and ad to pot and stir.
  • Quarter mushrooms.
  • Add mushroom and stir ell to cover them with the spices.
  • Cook for about 5 minutes until the mushroom starts to release its liquid.
  • Add rice, water and bouillon cube. You can use 600 ml pre-made vegetable broth.
  • Stir and bring to a boil.
  • Lower the temperature and cook under lid 17-20 minutes. Stir occasionally to avoid the rice sticking to the bottom. Until the rice is tender.
  • wIth about five minutes left on the rice, add in the cooked shrimp to heat through.
  • Shred Parmesan.
  • Stir in fresh cream and Parmesan.
  • Serve immediate with an extra shaving of Parmesan on top.

Notes

Tips! Add the shrimp late, to avoid it being overcooked and rubbery.