Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of West Africa! This mouthwatering Jollof Rice with Shrimp is not just a meal—it's an explosion of rich, tantalizing flavors that will make your dinner table come alive. Imagine perfectly cooked rice, infused with a robust tomato and spice blend, topped with tender, juicy shrimp that practically melt in your mouth. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to turn an ordinary evening into an extraordinary dining experience that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: West African
Serves: 4 servings
Ingredients
- 2 cups long-grain rice
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 2 tomatoes, blended
- 1/4 cup vegetable oil
- 1 tablespoon tomato paste
- 2 teaspoons curry powder
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the long-grain rice thoroughly under cold water until the water runs clear, then drain and set aside.
- Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Stir in tomato paste and blended tomatoes, cooking the mixture for 5-7 minutes until the oil starts to separate and the sauce becomes slightly thickened.
- Add curry powder, salt, and pepper to the tomato mixture, stirring to combine and release the spices' flavors.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Add the rinsed rice and stir to ensure even distribution of the sauce.
- Reduce heat to low, cover the pot with a tight-fitting lid, and let the rice cook for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- In a separate skillet, quickly sauté the peeled and deveined shrimp over medium-high heat for 2-3 minutes until they turn pink and are just cooked through.
- Once the rice is cooked, gently fold the sautéed shrimp into the rice, being careful not to break the rice grains.
- Let the rice rest, covered, for 5 minutes to allow the flavors to meld and the shrimp to warm through.
- Garnish with freshly chopped parsley before serving hot.
Tips
- Rice Rinsing is Key: Always rinse your rice thoroughly to remove excess starch, which helps prevent clumping and ensures fluffy, separate grains.
- Tomato Base Matters: Take your time developing the tomato base. Letting it simmer and reduce helps concentrate the flavors and creates that signature deep, rich color.
- Shrimp Cooking Precision: Cook shrimp just until they turn pink to avoid overcooking. Overcooked shrimp become tough and rubbery.
- Low and Slow Rice Cooking: Use low heat and keep the pot covered to allow the rice to steam and absorb the flavorful liquid evenly.
- Let it Rest: Always let your Jollof Rice rest for a few minutes after cooking. This allows the flavors to settle and the rice to finish steaming perfectly.
- Fresh Herbs Make a Difference: The parsley isn't just a garnish—it adds a fresh, bright note that cuts through the rich, spicy rice.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 180mg
