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1
Season shrimp with paprika, cajun seasoning, salt and pepper; put aside in a bowl.
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2
Prepare the veggies: In a large saute pan, heat the butter and olive oil.
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3
Add the shallots, onions, garlic and pancetta; saute for 3 - 4 minutes.
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4
Add the red bell pepper and asparagus, and saute for 4 -5 minutes.
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5
Add capers and olives, and season w/ salt and pepper to taste.
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6
Saute the veggie mix for about a another minute or two, and then transfer the mix into a bowl; set aside.
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7
In the same saute pan, heat 1 tbls butter and 1 tbls olive oil on medium heat, and then add the pancetta. Saute for a minute or so.
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8
Turn up the heat to medium high, and add the seasoned shrimp to the pan, and saute for about 3 -4 minutes.
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9
Add the diced tomato, saute for a minute, and then add the rice. Saute for a minut or so.
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10
Add the marsala wine, and let the rice absorb the wine. for about 30 seconds.
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11
Slowly add the chicken stock to the rice. Then, add the saffron. Simmer on low-medium, until the liquid is reduced by half.
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12
Now add the veggie mix into the shrimp-rice mix; Sprinkle the whole mixture with paprika, cajun seasoning, salt and pepper
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13
Cover and cook on low until all liquid is absorbed.
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14
Garnish with the cilantro, parsley, pine nuts, walnuts and preserved lemons. Serve and Enjoy !
