Spanish Shrimp and Rice
Why I Love This Recipe
A flavorful twist on a shrimp recipe.
Ingredients You'll Need
4 cloves of Garlic
1 TBSP of Olive Oil
1 TSP of Smoked Paprika
½ TSP of Cumin
½ TSP Chili powder
1/2 TSP of Salt
1 Lb of Shrimp ( buy fresh deveined)
1/2 Cup of Red Onion (chopped finely)
½ Cup of Red Pepper ( chopped finely )
½ Cup of Cherry Tomatoes ( sliced in half )
1 ½ Cups of Spanish Yellow Rice
1/2 TSP of Turmeric
2.5 Cups of Water
1 TBSP of Fresh Parsley
Add the shrimp, 1 TBSP of olive oil, paprika, cumin, chili powder, garlic, and salt to a bowl.
Toss your shrimp in the mixture.
Line a baking tray with foil and evenly lay your shrimp on top.
Cover with plastic wrap and place in the fridge to marinate!
The longer the better!
On medium heat add 1 TBSP of olive oil to your saute pan.
Allow to get hot then add your onions, peppers, cherry tomatoes, and saute until soft (about 4 minutes).
Add your shrimp and cook until the shrimp is no longer translucent, about 4 minutes.
Remove your shrimp and set to the side.
Add in your rice, and turmeric to the onion mixture.
Mix to combine, add the water, cover and reduce heat to a simmer.
Cook for 4 minutes then add back in the shrimp.
Continue to heat covered for another 2-3 minutes.
Add parsley as garnish.
Pairs Well With
Dry Spanish Rosados such as those from Rioja and Navarra work well but you could even try a young (joven) red Rioja.