A fast stovetop shrimp and rice dish finished with garlic butter and lemon for a balanced, satisfying dinner.

1 onion, finely chopped

4 garlic cloves, minced

2½ cups white rice

14 oz crushed tomatoes

4 cups seafood or vegetable stock

2 cups frozen peas

1 teaspoon salt

Black pepper, to taste

1 pound shrimp, shelled and deveined

2 tablespoons olive oil

2 tablespoons butter

4 garlic cloves, minced

½ cup seafood or vegetable stock

1 tablespoon fresh lemon juice

Chopped parsley

Lemon slices

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1. Heat olive oil in a deep sauté pan and cook onion and garlic until soft.

2. Stir in rice, tomatoes, stock, peas, salt, and pepper.

3. Cover and simmer on low until rice is tender.

4. Sear shrimp in a hot pan until lightly browned.

5. Melt butter, cook garlic briefly, add stock and lemon juice, and simmer.

6. Add shrimp to rice, cover, and steam briefly before serving.

Do not overcook shrimp. Add extra stock if reheating to keep rice moist.