Slightly crispy rice, infused with smoky, aromatic spices and mixed with tender strips of bell pepper, juicy shrimp, and crispy andouille. minutes.
\nPrep: 10 Cook: 40<\/p>\n
Wash and dry produce.<\/p>\n Halve, core, and thinly slice bell pepper<\/strong> into strips. Thinly slice sausage<\/strong><\/span> into rounds. Peel and mince garlic.<\/strong><\/p>\n Cook pepper & andouille: <\/strong><\/p>\n Heat a drizzle of olive oil<\/strong> in a large pan over medium-high heat. Add bell pepper<\/strong> and sausage<\/span>.<\/strong> Cook, stirring occasionally, until bell pepper<\/strong> is slightly softened and sausage<\/strong><\/span> is lightly browned, 2- to 3-minutes.<\/p>\n Cook rice: <\/strong><\/p>\n Stir rice,<\/strong> half the garlic,<\/strong> \u00bd tsp paprika<\/strong> (you\u2019ll use the rest later), and \u00bd tsp turmeric<\/strong> into pan with bell pepper<\/strong> and sausage,<\/strong> cook until fragrant, 30-60 seconds.<\/p>\n Stir in 3 cups water, stock concentrates,<\/strong> and salt.<\/strong> Bring to a boil. Cook, stirring occasionally, until liquid has absorbed, and rice<\/strong> is tender, 15-20 minutes.<\/p>\n Tip: <\/strong>Add a splash more water if liquid evaporates before rice is fully cooked.<\/p>\n Make garlic aioli: <\/strong><\/p>\n While rice<\/strong> cooks, in a small bowl, combine mayonnaise<\/strong> with a pinch of remaining garlic<\/strong> to taste. Stir in water<\/strong> tsp at a time until mixture reaches a drizzling consistency. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Cook shrimp: <\/strong><\/p>\n Rinse shrimp<\/strong> under cold water,<\/strong> then pat dry with paper towels. Season all over with salt, pepper,<\/strong> and the remaining paprika.<\/strong><\/p>\n When rice<\/strong> is almost done, heat a large drizzle of olive oil<\/strong> in a second large pan over high heat. Once pan is hot, add shrimp<\/strong> and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes. Turn off heat.<\/p>\n Finish & serve: <\/strong><\/p>\n Once rice<\/strong> is done, turn off heat and stir in peas.<\/strong> Taste and season with salt<\/strong> and pepper.<\/strong> Top with shrimp,<\/strong> drizzle with garlic aioli<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00becup 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…<\/p>\n
\nPrep: <\/strong><\/p>\n