One-Pot Spiced Shrimp and Rice

epicurious.com

Susan Burris

subheading: Sauce:

2 Tbsp. extra-virgin olive oil

1 medium onion, finely chopped

4 garlic cloves, thinly sliced

1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Freshly ground black pepper

1 cup green olives, smashed, pits removed

2 Tbsp. double-concentrated tomato paste

¼ tsp. crushed red pepper flakes

1 (14-oz.) can whole peeled tomatoes

subheading: Shrimp and assembly:

1 lb. large shrimp, peeled, deveined

Kosher salt, freshly ground pepper

1 cup jasmine rice, rinsed until water runs clear

1 tsp. ground cumin

1 tsp. ground turmeric

2¾ cups low-sodium vegetable broth or water

Chopped parsley (for serving)

Directions at epicurious.com

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