Skillet Shrimp and Rice

I'm constantly on the prowl for recipes to try at home, and I'll draw inspiration from just about anywhere.

There was the Chicken Pepperoni from a Goldie Hawn movie from 1980. And, in an upcoming post, I'll write what I learned about cooking from Spenser, the detective of the Robert Parker series of books.

This one hit me the minute I walked through the doors of the Shaw's market where I often shop. Shaw's doesn't have the cooking show in a box meals offered by Hannaford's and reviewed here not too long age. Shaw's instead has a rack of 30 minute or less recipes; I pocketed a couple and experimented this week with the Skillet Shrimp and Rice.

A word about shrimp. Maybe it's me but when I cook with shrimp -- or more specifically when I eat a shrimp dish -- I hate to wrestle with the tails. I know you can just snip the tails off with a flick of your knife, but I don't like leaving that little morsel of meat behind. So in addition to making sure the shrimp is deveined and peeled I'll make sure it's peeled right down to the tail.

Now a word about the choice between the chorizo or kielbasa that's called for in this recipe. Chorizo packs a little bit of heat. Not that there's anything wrong with that, but for this recipe and bowing to wife Jane's preference for the road less spicy I opted for kielbasa, which is a Polish sausage usually made of pork. I opted for the leaner, weight friendly turkey.

Ingredients
1 1/2 pounds extra-large shrimp, peeled and deveined
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon paprika
Salt and pepper
4 ounces chorizo or kielbasa, cut into 1/4-inch pieces
1 onion chopped fine
6 garlic cloves sliced thin
1 1/2 cups medium-grain rice
1 (14.5 ounce) can diced tomatoes, drained
2 cups water
1 (8 ounce) bottle clam juice
1 cup frozen peas

Directions
Please note: This recipe calls for the use of a large ovenproof skillet.
Part I
1) Heat oven to 350 degrees
2) Toss shrimp with 1 teaspoon of oil, paprika and 1/4 teaspoon of salt in a bowl
3) Heat 1 teaspoon oil in large overproof skillet over medium-high heat until smoking
4) Add half of shrimp and cook until lightly browned all over
5) Transfer shrimp to clean bowl and repeat with remaining shrimp. Cover bowl

Part II
1) Reduce heat to medium and add remaining tablespoon of oil, kielbasa (or chorizo), onion and garlic
2) Cook until sausage begins to brown, 5 to 6 minutes
3) Add rice and cook 1 minute
4) Stir in tomatoes, water, clam juice, and 1/2 teaspoon salt
5) Bring to boil over high heat, cover, and transfer skillet to oven
6) Cook until rice is tender and liquid is absorbed, about 20 minutes
7) Remove skillet from oven, stir in peas, and scatter shrimp over top
8) Cover and set aside until shrimp and peas are heated through, about 5 minutes
9) Season with salt and pepper and serve directly from the skillet
Serves 4 to 6.