Directions

1. Heat a large saucepan over medium heat and add the butter. When the butter melts, add the shrimp and a pinch of salt and pepper. Cook for about 2-3 minutes, flipping halfway if desired, until the shrimp turn pink and are cooked through.

2. Remove the shrimp and set aside. Drain any excess liquid from the pan, then add the onion and carrot. Saute, stirring occasionally, until the onion is tender, about 5-7 minutes.
3. Stir in the tomato paste. Saute, stirring occasionally, until the tomato paste is beginning to brown, about 3-5 minutes.
4. Stir in the jollof rice mix, peas, diced tomatoes, and broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-22 minutes, or until the rice is tender and most of the liquid is absorbed.
5. Add the shrimp back to the rice mixture and stir well to combine, or serve the rice with the shrimp on top!