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
3 tablespoons red bell pepper (finely minced) optional
2 cups long grain rice *preferably Uncle Bens or Carolina brand
3to4 cups boiling water (3 if you like a dryer rice)
1 chicken bouillon cube
2 to 3 teaspoons salt
1 cup frozen sweet peas (this is optional)
1 to 2 pounds medium raw, peeled and deveined shrimp
1 teaspoon paprika
1/2 cup white wine or vinho verde
pinch of salt
In a heavy medium pan, saute 1/2 of the onion (and red peppers) in 2 tbsp of the olive oil until translucent on med high heat for 2 minutes. Add the rice and paprika and stir fry it for about 1 minute to coat with the olive oil.
Slowly add the boiling water.
When the rice comes to a boil, cover and reduce heat to medium. Cook for 15 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.(*instructions below)
* I like to cook my shrimp separate since I think sauteing it with the seasonings and wine gives it more flavor.
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 a few minutes longer until pink.
*Optional: At this point stir in the frozen peas and cook for a few minutes. Cover and set aside until the rice is done.
Add the shrimp to the rice, stir gently. Sprinkle on some fresh minced parsley for presentation. Enjoy!