with Peas, Bell Pepper & Garlic Aioli

Yield: 2

Adapted from: Hello Fresh

Slightly crispy rice, infused with smoky, aromatic spices and mixed with tender strips of bell pepper, juicy shrimp, and crispy andouille. minutes.
Prep: 10 Cook: 40

• 1bell pepper
• ¾cup arborio rice
• 2oz seafood stock concentrates
• 4oz peas
• 3oz andouille sausage
• 1clove garlic
• 1tsp smoked paprika
• 1tsp turmeric
• 2TBS mayonnaise
• 10oz shrimp
• salt & pepper
• olive oil

Prep:

Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Thinly slice sausage into rounds. Peel and mince garlic.

Cook pepper & andouille:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and sausage. Cook, stirring occasionally, until bell pepper is slightly softened and sausage is lightly browned, 2- to 3-minutes.

Cook rice:

Stir rice, half the garlic, ½ tsp paprika (you’ll use the rest later), and ½ tsp turmeric into pan with bell pepper and sausage, cook until fragrant, 30-60 seconds.

Stir in 3 cups water, stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until liquid has absorbed, and rice is tender, 15-20 minutes.

Tip: Add a splash more water if liquid evaporates before rice is fully cooked.

Make garlic aioli:

While rice cooks, in a small bowl, combine mayonnaise with a pinch of remaining garlic to taste. Stir in water tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt, pepper, and the remaining paprika.

When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes. Turn off heat.

Finish & serve:

Once rice is done, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp, drizzle with garlic aioli and serve.