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Spicy Oregon Pink Shrimp Pilaf

YIELD Serves 4 | TIME Prep: 5 minutes | Cook: 35 minutes | Total: 40 minutes 

Spicy Oregon Shrimp Pilaf

Recipe by Heather Arndt Anderson of


  • 2 tbsp neutral cooking oil
  • 1 small yellow onion, finely diced
  • 2 celery ribs, finely diced
  • 1 green bell pepper, finely chopped
  • 2 tsp kosher salt (or 1 tsp sea salt)
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ¼ tsp cayenne pepper (more to taste)
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice, rinsed
  • 2 cups canned crushed tomatoes
  • ½ cup chicken stock or water
  • 2 tbsp unsalted butter
  • 1 tbsp Cajun seasoning (such as Old Bay)
  • 2 tbsp chopped parsley plus extra for garnish
  • ½ lb Oregon pink (bay) shrimp


Step 1

Heat the oil in a large skillet over medium heat. Sauté the onion, celery, and peppers for 5 minutes, then add the salt, pepper, oregano, thyme, cayenne, and 2/3 of the garlic. Cook for 5 more minutes, stirring frequently.

Step 2

Stir in the rice, tomatoes, and broth, and add more water as needed to ensure the level of liquid is about ¼” over the top of the rice. Bring to a boil and then cover, reduce heat to low, and cook for 20 minutes. Remove from heat and let the rice finish steaming.

Step 3

While the rice is resting, melt the butter in a small pan over medium heat. Stir in the rest of the garlic, the Cajun seasoning, and parsley, and cook for 2 minutes. Add the shrimp and cook gently just until it’s heated through.

Step 4

Stir the shrimp into the cooked rice pilaf, add more salt or cayenne as needed, and serve with another sprinkle of parsley.

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