Rice Pilaf Rosé with Shrimp

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



In saucepan, heat butter over medium heat; cook onion and garlic, stirring occasionally, until softened, about 2 minutes. Season with salt and pepper.

Add rice; cook, stirring, for 1 minute. Add broth and tomato sauce; bring to boil. Reduce heat to low, cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat; mix in peas.

Meanwhile, in large skillet, heat oil over medium-high heat; cook shrimp until curled and opaque, about 2 minutes per side. Mix in lemon zest. Remove skillet from heat; stir in parsley and lemon juice. Mix in rice mixture. Serve with lemon wedges.

Nutritional facts PER SERVING: about

  • Calories 475
  • Total fat 8 g
  • Saturated fat 3 g
  • Cholesterol 210 mg
  • Sodium 595 mg
  • Total carbohydrate 66 g
  • Fibre 4 g
  • Sugars 3 g
  • Protein 34 g
  • Iron 2 mg
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Lunch & Dinner

Rice Pilaf Rosé with Shrimp