This quick and simple one-pot dish reflects the cooking traditions of Provence, where rice cultivation has been established since the 13th century. Cooking shell-on shrimp directly on top of the rice during the final minutes allows the shells to release flavor into the dish while keeping the meat tender. The core ingredients in this recipe offer many nutritional benefits. Shrimp is a lean source of protein and provides selenium, vitamin B12 and omega-3 fatty acids. Garlic and onions contain organosulfur compounds linked to cardiovascular support. Olive oil, a staple of Provençal cooking, supplies monounsaturated fats and antioxidants. Basil adds vitamin K and antioxidant compounds. Together, these form a balanced meal in keeping with the longevity boosting Mediterranean diet.

Serves 4-6

Total Time: 40 minutes

Ingredients:

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1½ cups long-grain white rice
• 3 cups seafood or chicken broth
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 pound large or extra-large shell-on shrimp, deveined
• ⅓ cup fresh basil leaves, torn or thinly sliced
• Lemon wedges, for serving (optional)

Directions:

1. Heat the olive oil in a large skillet or wide pot with a lid over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
2. Add the rice to the pan and stir to coat in the oil. Cook for 2 to 3 minutes, stirring, until the grains turn slightly translucent at the edges.
3. Add the broth. Pour in the broth and add the salt and pepper. Stir once, then bring to a gentle simmer.
4. Reduce the heat to low, cover, and simmer for about 15 minutes, until most of the liquid is absorbed and the rice is nearly tender. Give the rice a gentle stir.
5. Lay the shrimp on top of the rice in a single layer. Cover and cook for 6-8 more minutes, until the shrimp turn pink and opaque.
6. Remove from the heat and let the dish sit, covered, for 5 minutes. Scatter the fresh basil over the top. Serve warm with lemon wedges on the side.