A spicy scampi-type dish that you can also make vegetarian.
The base of this dish is a flavorful rice, topped with either shrimp or tofu which have marinated in a lemony, garlic, and paprika bath. It has a lot of the flavor of shrimp scampi, with the rice holding its own here. It is easiest enough for a weeknight, or fancy enough for company.
My family will eat any shrimp dish, and if there’s garlic involved, even better. This one is easy with little actual hands-on time. If I have fresh oregano, I might add that at the end. You can vary the seasonings and herbs to your own liking, but keep the garlic and lemon.
The arugula melts into the dish and adds a freshness and color, not to mention extra nutrients. A good alternative to the arugula would be a peppery watercress, or even mustard greens.
I love this on jasmine rice, but you could substitute basmati or any favorite of your household.
Shrimp and Arugula over Jasmine Rice
- 1 lb. raw, wild shrimp
- 6 to 8 cloves garlic, finely minced
- 3 tbsp. extra-virgin olive oil
- Zest of one lemon
- 1 tsp. Spanish smoked or sweet paprika
- ½ tsp. crushed red pepper flakes
- Salt and black pepper
- 3 cups water
- 1 large onion, small dice
- 1 cup jasmine rice
- Juice of one lemon
- ¼ cup dry white wine
- 2 tbsp. butter
- 2 packed cups arugula (4 oz), chopped up
Peel and clean the shrimp. You can leave the little tail on if you like, or remove it. I think leaving the tail on adds a little more flavor to the shrimp. Put all shells in a small saucepan and set aside. Dry the shrimp.
In a small bowl, combine the garlic, olive oil, lemon zest, and spices. Mix well and add the shrimp. Place in refrigerator for at least an hour to marinate.
Add the 3 cups of water to the shrimp shells and bring to a boil. Reduce the heat to a simmer and cook for a half hour. Strain and set the stock aside.
In a large saucepan, add another tablespoon of olive oil and add the onion. Sauté until softened, then add the rice. Cook this for an additional minute or so, just to coat the rice well, then add two cups of the shrimp stock. You should have a little left, save it.
Bring the rice to a boil, cover and reduce to a simmer and cook according to package directions, the cooking times vary greatly. When the cooking time is done, set aside and keep warm. The rest of the dish only takes a few minutes.
Heat a large skillet over medium high and when hot, add the shrimp and all the contents of the bowl. Let the shrimp cook about a minute on each side, then add the lemon juice and white wine, salt and pepper, cook another minute or so, or until the shrimp are curled and cooked in the middle. Mix in the butter, add the arugula, stir it up, then remove from the heat and cover. If you want more sauce, add some more of the shrimp stock. Taste for seasoning.
Plate the rice, then add the shrimp on top and garnish with parsley or cilantro.
Substitute a mushroom or vegetable stock for the shrimp stock, and use a firm, pressed tofu as an alternative to the shrimp. Cut the tofu into desired cubes, marinate as for the shrimp, and cook in the same manner.
© Copyright 2021– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post. The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch No Kid Hungry Hunger Free Vermont Kiss the Ground
Wonderful combination. Shrimp is the perfect accompliment.
Thank you Jovina! It was a lovely blend of flavors.
Nice! Love this combination. Come to think of it I’ve never cooked arugula! I use it raw in salads, and have put it pesto, but that’s it! Can’t wait to try this!
I’ve been tossing it in everything because I get lots of it in my winter CSA (sadly, last week was the last), but I have my little plants hardening off right now!
WOW, that looks really great! Yummy 🙂 We’ll try it out especially as we can get fresh shrimp here.
We can’t wait to eat it.
The Fab Four of Cley
🙂 🙂 🙂 🙂
Ah fresh shrimp! Lucky you! Enjoy this!
We eat a lot of seafood because we live next to the sea. We love it.
You had me at shrimp! What a wonderful aroma with the garlic/lemon/arugula combination. Looks delicious too!
The house does smell like Heaven when this is cooking! Garlic draws them to the table!
Looks delicious. I do like anything with shrimp in it!
Me too, Ally! I never get tired of it, and I alway have a bag stashed in the freezer.
Is this for me dear Dorothy? It looks royally delicious. Reblogging!
Of course! I’ve saved you a big plateful! 🦐
😍👍👍Happy Friday Dorothy and have a spectacular weekend!
You too! Happy Spring!
Great flavors! Can’t beat shrimp with garlic and lemon, and no doubt the arugula only makes it better. Love its slight bitterness. :).
Thank you Ronit! It’s such a good combination. Shrimp scampi is one of the first things I teach the kids to make that isn’t breakfast! It gives them lots of confidence.
It looks delicious and something to try when I next get shrimps, Dorothy I also haven’t throw Arugula in the pan only used in salads someyhing to try 🙂
Thank you Carol! I hope you give it a try! Last year, when I was searching for a little something different to do with my winter CSA offerings, I came up with this arugula soup you might be interested in: https://vintagekitchen.org/2020/02/24/winter-market-shallot-and-arugula-soup/
Thank you! So nice you stopped by!
I just bought some shrimp yesterday. Couldn’t resist. 🍃🍤😜
I know Gail. When I see them at the market, my mind is already cooking them!
I love this kind of dishes 🙃
Thank you! They are easy, and so delicious!
I also like the use of arugula. This is delicious recipe that would make a quick week night dinner.
I am slowly learning to cook Shrimp. This dish looks easy. Will try it soon.
Looks great, Dorothy! Shrimp and garlic together makes a winner every time, and I like the way you used the arugula, incorporating into your dish rather than just making it a salad on the side. I can almost taste it!
This look delicious! I have never tried arugula before.
Thank you Diane! Arugula is one of my favorites, with a lovely peppery flavor and vibrancy.
That looks mouthwatering! I have never cooked Arugula leaves before, only used them in salads. And thank you for sharing the vegetarian version too. A few of my friends are vegetarian and I can always replace the shrimps with tofu. A big thank you for the recipe.
Thank you Kritika! I like to always have options for folks who do not eat seafood, and also wherever I can to accommodate those with dairy or gluten sensitivity.
What a beautiful dish!
Thank you so much Jenna! We enjoyed it a lot, not a speck on the plate leftover!
I’m going to make this one next week, thanks for the idea!!
You’re very welcome! I hope you enjoy it as much as we do!
Ooh, this is so good! i will eat anything and everything shrimp as well! My shrimp post has similarities to your dish, and interestingly, without having read your post yet, I also suggested to substitute tofu with shrimp! 🙂
Great minds think alike! I always like to suggest vegetarian options when possible. ❤️💕
This really does sound like a good dish. I always have a box of arugula in the fridge so this will be happening soon.
I hope you enjoy it as much as we did Karen!
This sounds divine!
Thank you Cindy! It is one of our new favorites!
It was great going through your post. I will definitely try it out some time soon.
Thank you so much! I hope you enjoy it as much as we did!❤️💕
Thank yo Rekha! We loved this one!
I will definitely be giving this a try! Sounds amazing!
Thank you Ruth! We really love this one and revisit it with relish!
Comments are closed.