Shrimp With Yellow Rice
User Reviews
3.8
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
503 kcal
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Course
Main Course
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Cuisine
Spanish
Shrimp With Yellow Rice
Description
Shrimp With Yellow Rice starts by seasoning peeled and deveined shrimp with olive oil, cumin, salt, and pepper, which are then roasted until curled and pink indicating doneness. Meanwhile, a pot heats olive oil to sauté diced tomatoes, green and red bell peppers, and onions, seasoning with cumin, salt, and pepper to build a flavorful base.
Garlic and parsley are added briefly before stirring in yellow rice to toast slightly in the oil and vegetables. White wine is poured in to deglaze and add acidity, then seafood stock is added for cooking the rice covered over low heat to tender consistency. Frozen green peas provide bursts of sweetness and color.
After the rice is cooked, shrimp are partially chopped to integrate meatiness throughout while some remain whole for texture contrast. This dish offers a combination of tender, juicy shrimp with seasoned, aromatic yellow rice, suitable for a hearty main course.
Ingredients
- 2 lbs Shrimp peeled and deveined
- 3 tablespoons extra virgin olive oil Vigo brand
- 1 teaspoon cumin divided
- 14.5 oz diced tomatoes drained, canned
- 2 green pepper diced
- 2 red bell pepper diced
- 3 onion diced, large
- 3 garlic minced, cloves
- 1/4 cup parsley chopped
- 1 - 1lb bag yellow rice Vigo brand, equals 2 1/4 cups
- 1/2 cup white wine dry
- 2 3/4 cups seafood stock
- 2 cups green peas frozen
- salt
- black pepper
Instructions
- Preheat Oven to 400 Degrees Fahrenheit
- Season shrimp with 1 teaspoon of Vigo Olive Oil, salt, pepper, and 1/2 teaspoon cumin
- Place shrimp on a single layer in an aluminum lined sheet pan. Set aside
- Heat 2 tablespoons of Vigo Olive Oil in a rimmed pot over medium heat
- Add the tomatoes, peppers, and onions. Sautee for 3-4 minutes. Season with 1/2 teaspoon cumin, salt, and pepper
- Add the garlic and the parsley. Stir 1-2 minutes or until garlic has cooked
- Add the Vigo Yellow Rice and stir so that the rice toasts up in the oil
- Pour in the white wine. Stir
- Pour the seafood stock and increase the heat
- As soon as the stock starts bubbling, cover and reduce the heat to low. Cook the rice for 20 minutes - NO PEEKING!
- Meanwhile, roast the shrimp for approximately 7 minutes or until it curls up and turns pink
- Remove from the heat and place on a cutting board. Remove the tails and chop half of the shrimp in small pieces. Leave the rest whole
- After 20 minutes, uncover the rice, fluff with a fork and add the frozen peas. Check the seasoning
- Add the shrimp, mix, and serve
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 28g | 9% |
| Protein | 38g | 76% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 381mg | 127% |
| Sodium | 1760mg | 73% |
| Potassium | 737mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2050IU | 41% |
| Vitamin C | 122.6mg | 136% |
| Calcium | 317mg | 32% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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