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Crispy Rice Bake with Shrimp and Peas
Ingredients
  • ¼ cup plus 2 Tbsp. mayonnaise
  • 1 teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon), plus wedges for serving
  • 1 teaspoon garlic powder, divided
  • ¼ cup olive oil, divided
  • ¾ cup chopped yellow onion (from 1 onion)
  • 2 teaspoons chili powder
  • ¼ teaspoon ground turmeric
  • 1 ½ teaspoon kosher salt, divided
  • 1 ½ cups uncooked arborio rice
  • 1 15-oz. can fire-roasted diced tomatoes
  • 2.50 cups seafood or chicken stock, divided, plus more if needed
  • ⅔ cup frozen sweet peas, thawed
  • 1 pound peeled, deveined large raw tail-on shrimp
  • 2 tablespoons chopped fresh flat-leaf parsley
Steps
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