Ingredients

• 16-21 lb. shrimp
• 1 tbsp olive oil
• 1/8 tsp. cayenne
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp paprika
• 2 cups yellow rice

• 4 cups water
• 3 tbsp roasted red peppers, chopped
• 1 tbsp chicken base
• 1 1/2 tbsp butter
• 3 tbsp green onions, chopped
• 4 tbsp frozen peas
• thyme

Method

Preparing the dish

1. put the shrimp in a bowl and pour in olive oil, cayenne, garlic powder, salt, and paprika
2. mix and set in the fridge
3. add rice and water into a pot and put it on high
4. get the rice to a boil, then add the chicken base
5. turn down the heat and cook the rice for 20-25 minutes with the lid on
6. put in peppers, onions, and peas, then stir

Presentation

1. spray small bowls with pam
2. fill the bowls to the top with rice, then press the rice flat with some parchment paper
3. let the bowls sit and cool for at least 10 minutes
4. melt the butter in a pan and cook the shrimp for no longer than 1.5 minutes, or until done
5. put a plate on top of a bowl of rice and carefully flip them, strongly holding both together
6. aggressively shake the rice in a downwards motion, making sure to keep the bowl and pled held firmly together
7. gently remove the bowl to hopefully uncover the rice that took the shape of the bowl
8. put the plate of rice on top of a larger plate
9. arrange 2 pieces of shrimp on the top of the rice
10. add thyme and a slice of lemon along with the shrimp in an elegant manner
11. add a dash of thyme leaves on the rice and plate before you enjoy!