Arroz de Camarao – Portuguese Shrimp and Rice
I love shrimp! This is one of my favorites! It’s is a perfect dish because of it’s versatility. It’s easy to prepare for a quick diner and good enough to serve for your guests for a special occasion. Enjoy!
1 small chopped onion
3 tbsp olive oil
2 cups long grain rice *preferably Uncle Bens or Carolina brand
3 cups boiling water
1 cup chicken broth
1 tsp salt
1 – 2 cups frozen sweet peas or (peas and carrots combination)
1 lb medium raw peeled shrimp
1 tsp paprika
1 tbsp white wine
pinch of salt
In a heavy medium pan, saute 1/2 of the onion in 2 tbsp of the olive oil until translucent on med high heat. Add the rice and stir fry it for about 1 minute to coat with the olive oil.
Slowly add the boiling water, tsp of salt and chicken broth.
When the rice comes to a boil, cover and reduce heat to medium.
Cover and cook for 15-20 minutes stirring only once or twice. * I like a firm rice so I only cook it for 15 minutes and then take it off the heat. Cook longer if you prefer. Leave the rice covered to keep it warm until you add the shrimp and peas. (*instructions below)
Shrimp and Peas Prep:
In a small skillet on high, saute the remaining onion in 1 tbsp olive oil until translucent. Add the shrimp and cook for about 1 minute or until the shrimp turns golden. Add the paprika. pinch of salt and wine, and let cook for 1 minute longer.
Add the peas, stir and cook for 1 minute and set aside. * Note: sweet peas cook in just a few minutes, if you use regular peas you may need to cook them longer. * You may substitute with frozen peas and carrots if you prefer.
When the rice is done, stir in the Shrimp and peas. Cover and set aside until ready to serve.