Juicy shrimp, tender rice with tomato and cumin, and a fresh topping of red onion, cilantro and lime. A colorful one-pot meal with enough contrast to keep every bite lively.
The foundation of this dish is long-grain rice gently cooked in tomato, stock, garlic and cumin. The tomato gives the rice a rich, slightly tangy flavor and turns the grains red; cumin adds an earthy warmth without overpowering the shrimp. Use canned peeled tomatoes for a reliable, sauce-like base. When tomatoes are in season, ripe fresh tomatoes work too, but make sure there is enough liquid: rice needs a measured amount of liquid as it cooks.
Rinse the rice until the water is less cloudy, then drain it well. This removes some of the loose starch and helps keep the finished rice fluffy. First, gently cook the onion and garlic with the cumin in a roomy pan; this brief heating brings out the spice’s aroma. Stir the rice into the mixture before adding the tomato and stock, so the grains are coated in the flavorful oil. Then cover the pan and cook the rice over low heat, lifting the lid as little as possible. The steam is part of the cooking process.
Shrimp need much less time than rice. So quickly cook them separately in a hot pan and keep them off the heat while the rice cooks. Fold them into the rice at the very end, just long enough to warm them without overcooking. They’re ready when opaque and firm to the touch; large shrimp may need an extra minute. Raw, peeled shrimp are best. Cooked shrimp only need a brief warm-through at the end.
The thin slices of red onion get a quick, fresh pickle in lime juice. The acidity cuts through the richness of the tomato rice, while the raw onion adds a crisp accent. Leave the onion to sit while the rice cooks. Cilantro brings a fresh, herby note; if you’re not keen on its flavor, use parsley instead. Add a pinch of chili flakes for extra heat if you like, but they aren’t needed for balance.
Serve the rice as soon as it has rested briefly after cooking, topped with the shrimp, pickled onion and cilantro. An extra lime wedge at the table makes it easy to adjust the freshness to taste. A simple green salad goes well alongside if you’d like to serve more vegetables. Refrigerate leftovers in a sealed container within two hours and reheat thoroughly once; add a splash of water if the rice seems dry when reheating.
Rinse the rice in a sieve under cold water until the water is less cloudy. Drain well. Thinly slice the red onion, squeeze half the lime over it and set aside.
Heat 1 tablespoon oil in a roomy pan with a lid over medium heat. Cook the cumin and finely chopped garlic for about 30 seconds. Add the rice and stir for one minute, until the grains are coated in oil.
Stir in the chopped tomatoes, stock and salt. Bring to a boil, reduce the heat to low and cover the pan. Simmer gently for 15–18 minutes, until the rice is cooked and most of the liquid has been absorbed. Don’t stir during cooking.
Meanwhile, heat the remaining tablespoon of oil in a frying pan over medium-high to high heat. Pat the shrimp dry, season with black pepper and cook for about 1–2 minutes per side, until opaque. Remove the pan from the heat.
Take the rice off the heat and let it rest, covered, for 5 minutes. Fluff the grains with a fork and gently fold in the shrimp. Taste and add more salt if needed.
Coarsely chop the cilantro. Divide the rice among plates and finish with the cilantro and red onion. Cut the rest of the lime into wedges and serve alongside.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.