Shrimp Rice

Recipe by WiGal
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READY IN: 2hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Marinate the shrimp with salt, pepper, 1 tsp of cumin, and the crushed garlic, let rest for an hour.
  • Bring water to boil in a large pot, add the shrimp and boil for about 2 minutes.
  • Remove the shrimp from the water and reserve 3 ½ cups of the water they cooked in to prepare the rice (add more water if needed).
  • Remove the shells and tails from the shrimp; leave the tails on a few of the shrimp that will be used as a garnish.
  • Chop the shrimp that are not being used for the garnish.
  • Heat the oil in a large saucepan or pot, add the minced garlic, cook for about 2-3 minutes on medium heat.
  • Add the rice to the garlic and oil, mix well until the rice is coated with oil.
  • Add the 2 ½ cups of water that was used to boil the shrimp.
  • Bring to boil and reduce heat to low.
  • In the meantime, melt the butter over medium heat in a large sauté pan; add the onions, peppers, tomatoes, parsley, ground achiote, salt, pepper, and remaining 1 tsp of cumin.
  • Cook for about 10 minutes, stirring often.
  • Add the white wine to the vegetable mix and continue cooking for another 5 minutes, until the onions and peppers are tender.
  • Mix in the sautéed vegetables and chopped shrimp with the rice, which should still be cooking, and cook on low heat until the rice is tender.
  • Add the remaining shrimp during the last minutes and mix well.
  • Taste and add salt and pepper if needed.
  • Sprinkle with chopped parsley and garnish with shrimp with tails on.
  • Serve with avocado slices, tomato and onion curtido salad, lime slices, and of course some good aji or hot sauce.
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