Red Rice with Jumbo Shrimp

RECIPE AUTHOR: @foodfidelity 

INGREDIENTS:

• 2 tablespoons olive oil
• 1 pound jumbo shrimp peeled and deveined
• 2 tablespoons canola oil
• 1 medium red onion diced
• 2 cloves garlic chopped
• 2 cups long-grain white rice
• 2 ½ cups low-sodium vegetable broth
• 12 ounce diced tomatoes canned
• 2 teaspoons smoked paprika
• kosher salt and black pepper
• ½ teaspoon cayenne pepper
• 2 teaspoons dried herbs basil, thyme, oregano
• 1 tablespoon green onions finely chopped
  

For the shrimp

• Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat.
• Add shrimp; cook 1 minute on each side or until almost fully cooked.
• Transfer shrimp to a plate.
  

For the red rice

• Heat the oil in a large saucepan over medium-high heat.
  
• Add the red onions, white green onion parts, and garlic and cook, stirring often, until softened, 1 to 2 minutes.
• Season with half the seasonings (paprika, cayenne, salt, pepper)
  
• Add the rice and cook, stirring often, until the grains are opaque, 2 to 3 minutes.
  
• Add the broth, tomatoes, dried herbs and remaining spices and stir to combine.
• Bring to a simmer and cook, covered, until the rice is tender, 25 to 30 minutes.
  
• Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork and fold in the scallion greens before serving.
• Add shrimp