Garlic Shrimp With Yellow Rice

Directions

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the rice and stir until slightly translucent, about 3 minutes. Add 1 1/2 cups water, the coriander-and-annatto seasoning, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then cover and cook over medium-low heat until the liquid is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
Heat 1 tablespoon butter and the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the garlic, Cubanelle peppers and oregano; stir to soften slightly, about 30 seconds. Add the shrimp and season with salt and pepper; cook, stirring occasionally, until pink and cooked through, 3 to 4 minutes. Add the parsley, lemon juice and remaining 1 tablespoon butter. Remove from the heat and stir until the butter is melted. Season with more salt and pepper, if needed.
Divide the rice and shrimp mixture among plates. Serve with lemon wedges, avocado and tomato. Sprinkle the avocado and tomato with salt and pepper and drizzle with olive oil.

Photograph by Andrew Purcell