Shrimp and Rice

As far as weeknight shrimp dinners go, it's hard to go wrong with shrimp and rice. It seems the two are destined to star in delicious meals like Spanish paella, shrimp fried rice, or a Mediterranean-inspired shrimp and rice soup. (Not feeling rice tonight? Try out Tuscan Butter Shrimp or Bang Bang Shrimp.)

This particular easy shrimp and rice recipe is packed with smart cooking know-how. Rather than just topping plain rice with sautéed shrimp, you'll instead build flavor in the pan before steaming the rice. This means first cooking the aromatics (in this case, shallots and garlic) in butter, which will infuse the rice with flavor as they cook. Next, you'll toast the rice in the skillet, which adds a hint of nuttiness to the grains. Cooking the rice in a combination of white wine and chicken broth rather than plain water is the final secret. (Of course, if you're a pescatarian, you can use veggie broth instead of chicken.) 

After 10 minutes, you'll add the shrimp to the pot (quick as you can so as not to let the steam escape), which allows the shrimp to cook through gently as the rice finishes. These steps are the kind of smart steps that keep dishes out of the sink and make weeknight meals more doable.

This dish calls for the tails of the shrimp to be left on for extra flavor, but if you prefer them already removed, simply take them off before adding to the pot.