Chicken & Shrimp Perloo With Wild Grain
Shrimp Perloo Recipe
- Set a large pot on medium heat. Once hot, add oil, garlic, onion, celery, bell pepper and carrot. Cook for 6 – 8 minutes, or until the veggies have browned and the onions are semi translucent.
- Add smoked paprika, rice and tomatoes. Stir well, ensuring every grain of rice is covered, and cook until all the liquid from the tomatoes has evaporated, leaving a stickier and thicker consistency, about 3 minutes.
- Add chicken and the jumbo shrimp, stir, then add the chicken broth and bay leaves. Bring to a gentle simmer, reduce the heat, then cover and cook for about 35 – 40 minutes, or until all the liquid has been absorbed. Add tablespoons of broth or water if needed.
- Garnish and enjoy with side salad! I made a mixed spinach, arugula and fennel salad with mustard vinaigrette.
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