Garlic Shrimp Jollof Rice

• 180 g, patted dry — Raw peeled and deveined shrimp
• 65 g dry basmati rice, rinsed and drained — Dry basmati rice
• 60 g — Canned chickpeas, drained and rinsed
• 130 g, chopped — Raw cherry tomatoes
• 80 g, diced — Raw red bell pepper
• 40 g — Raw baby spinach
• 6 g, grated — Raw garlic
• 5 g, grated — Raw ginger root
• 1 g — Smoked paprika
• 8 g — Cayenne pepper hot sauce
• 7 g — Avocado oil
• 0.8 g, divided — Fine salt

Method

1. 1Measure ingredients: Sear the garlic shrimpMeasure peeled deveined shrimp, avocado oil, garlic, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Sear the garlic shrimpHeat oil in a wide skillet over medium-high. Cook shrimp with half the garlic and salt for 2 minutes per side to 145°F; transfer.4 min · 145°FLook for: Shrimp are opaque, curled, and juicy.Safety: Cook shrimp to 145°F and use a clean plate.
3. 3Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
4. 4Build the pepper-tomato baseCook pepper, tomato, ginger, remaining garlic, paprika, hot sauce, and remaining salt for 5 minutes. Stir in the rinsed rice for 1 minute.6 minLook for: The sauce is thick enough to leave a trail across the pan and every rice grain is red and glossy.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
5. 5Absorption-simmer the riceStir in chickpeas and 130 g water, bring to a boil, cover tightly, and simmer on low without opening for 12 minutes.12 minLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Remove from heatRemove from heat, scatter spinach over the rice, cover 5 minutes, then fluff.5 minLook for: The liquid is absorbed, basmati is tender and evenly red, and spinach is wilted.Safety: Keep the lid closed during the simmer and lift it away from your face.
7. 7Prepare the serving area — part 2Set out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Return the shrimpFold shrimp through for 30 seconds and serve immediately.30 secLook for: Shrimp are hot but remain tender.Safety: Use clean equipment and refrigerate perishable ingredients promptly.