Grilled Shrimp "Paella"
with Grilled Veggies and Lemon-Olive Relish
This elegant summer supper gets extra smoky flavour from cooking on the grill! This unexpected method for cooking rice is inspired by the open-air markets of Spain! We've shrunken our recipe down from a giant paella pan to suit the simple skillet.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
¾ cup
Basmati Rice
200 g
Zucchini
160 g
Sweet Bell Pepper
1 unit
Lemon
7 g
Parsley
370 mL
Crushed Tomatoes with Garlic and Onion
30 g
Mixed Olives
(Contains Sulphites)
1 tbsp
Smoked Paprika-Garlic Blend
1 unit
Vegetable Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill.Preheat grill to 500°F over medium-high heat, about 10 min.
Add crushed tomatoes, broth concentrate, half the Smoked Paprika-Garlic Blend, 1 1/4 cups water and 2 tbsp oil (dbl both for 4 ppl) to a medium oven-proof pan (use a large oven-proof pan for 4 ppl). Stir to combine. Place pan on one side of the grill. Close lid and cook, until tomato mixture begins to simmer, 5-7 min. (NOTE: This recipe requires consistent heat. Throughout recipe, adjust grill dials, as needed, to maintain 500°F.)
Carefully add rice to the pan, then stir to combine. (NOTE: Use an oven mitt. Pan handle will be very hot!) Close lid and cook, until rice is tender and liquid is absorbed, 16-18 min. (NOTE: do not cover pan with a lid.)
While rice cooks, core, then quarter pepper. Cut zucchini into 1/4-inch slices, lengthwise. Zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop parsley. Drain, then finely chop olives. Add olives, half the parsley, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Add peppers and zucchini to a plate. Drizzle with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then toss to coat.
Layer two 18x12-inch pieces of foil. Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Arrange shrimp on one side of foil. Season with remaining Smoked Paprika-Garlic Blend, salt and pepper, then top with 1 tbsp butter. Fold foil in half over shrimp and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil and 1 tbsp butter per pouch.)
When rice has been cooking for 10 min, place foil pouch on the other side of the grill. Grill until shrimp are cooked through, 7-9 min.** Add peppers and zucchini to the same side of grill as shrimp. Close lid and grill veggies, flipping once, until tender, 6-8 min. (TIP: Don't overcrowd your grill! Grill shrimp once veggies are done if there isn't enough space on the grill.)
When "paella" is done, carefully remove from grill, then cover and let stand for 5 min. (NOTE: Pan handle will be very hot! Cut veggies into bite-sized pieces. Fluff "paella"with a fork, then stir in chopped veggies and remaining parsley. Season with salt. Carefully open foil pouch. Sprinkle lemon zest over shrimp, then stir to combine. Divide "paella" between plates. Top with shrimp and any butter from the foil pouch. Spoon lemon-olive relish over top. Squeeze over a lemon wedge, if desired.
