Citrus Skillet Shrimp

🥘 Ingredients

• basmati rice
  1 c
• garlic
  4 clove
• green olives
  2 oz
• lemon
  1 unit
• olive oil (divided)
  4 tbsp
• orange
  2 unit
• oregano
  ½ ounce
• pepper
• poblano pepper
  2 unit
• red onion
  2 unit
• salt
• shrimp
  20 oz
• water
  1 c

🍳 Cookware

• small pot
• zester
• small bowl
• large pan
• fork

1. 

   1

   Wash and dry all produce. Bring water and a pinch of salt to a boil in a small pot . Once boiling, add basmati rice , cover, and reduce to a simmer. Cook until tender, ⏱️ 15-20 minutes . Remove from heat and keep covered.

   water: 1 c, salt, basmati rice: 1 c
2. 

   2

   Halve, peel, and thinly slice red onion . Halve poblano pepper lengthwise and remove the core and white ribs. Cut crosswise into thin strips. Thinly slice garlic and green olives . Using a zester , zest, halve, and juice orange and lemon into a small bowl . Pick oregano leaves from stems and roughly chop. Discard stems.

   red onion: 2 unit, poblano pepper: 2 unit, garlic: 4 clove, green olives: 2 oz, orange: 2 unit, lemon: 1 unit, oregano: ½ ounce
3. 

   3

   Heat 1 TBSP olive oil in a large pan over medium-high heat. Add poblano and onion and cook until softened and slightly charred, ⏱️ 5 minutes , tossing occasionally.

   olive oil: 4 tbsp (divided)
4. 

   4

   Add garlic, olives, oregano, and half the citrus juice to pan. Reduce heat to medium and cook until fragrant, ⏱️ 2-3 minutes , tossing.
5. 

   5

   Season shrimp with salt and pepper. Add to pan with 1 TBSP olive oil. Cook until pink and just firm, ⏱️ 3-5 minutes , tossing occasionally. Pour in remaining juice, along with 1 tsp orange zest and 1 tsp lemon zest. Toss and season with salt and pepper .

   shrimp: 20 oz, pepper
6. 

   6

   Fluff rice with a fork . Season to taste with salt, pepper, and remaining citrus zest. Divide rice between plates and top with shrimp and its sauce.