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Recipe

Spanish Rice with Shrimp

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Scott Phillips

Servings: two as a main course; four as a first course.

 

Ingredients

  • 1/2 lb. unpeeled, uncooked shrimp (about 2 cups; 18 to 20 large shrimp)
  • 1/2 ripe tomato, coarsely chopped
  • 2 cups water
  • 1 cup clam juice
  • Pinch crushed red chile flakes (or cayenne)
  • 1/8 tsp. sweet paprika
  • 1 tsp. kosher salt
  • 3 Tbs. olive oil
  • 1/2 medium onion, chopped
  • 4 large cloves garlic, coarsely chopped
  • 1 cup medium-grain rice
  • 2 Tbs. chopped fresh flat-leaf parsley (optional)
  • Lemon wedges for serving

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 320
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 70
      Sodium (mg): 690
      Carbohydrates (g): 42
      Fiber (g): 1
      Protein (g): 11

Preparation

  • Peel the shrimp. Put the shells in a small saucepan with the tomato, water, clam juice, chile flakes, paprika, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes.
  • Meanwhile, heat a 10-inch skillet with the oil on medium-low heat. Add the onion and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook until softened, 2 to 3 minutes.
  • Remove the shrimp-shell broth from the heat and strain through a sieve into a 4-cup measure. You should have 2-3/4 cups liquid; if there is less, add water to compensate.
  • Increase the heat under the skillet to medium high. Stir in the rice, and cook, stirring frequently, until it becomes somewhat translucent, about 1 minute. Add the strained broth, spread the rice into an even layer, and bring to a boil. Reduce the heat to medium and simmer vigorously for 5 minutes. Arrange the shrimp on top of the rice and simmer until the rice and liquid are at the same level, about another 5 minutes. Reduce the heat to medium low and simmer gently until the rice is just tender and the liquid is absorbed, about another 10 minutes. (It’s all right if the rice starts to stick to the bottom of the pan—it can be brown— but don’t let it burn.) Remove from the heat, cover, and let rest for 10 minutes. Sprinkle with the parsley, if using, and serve with the lemon wedges.

Tip

You can use frozen shrimp, as long as they’re uncooked and unpeeled. Thaw them under cold running water.

Reviews

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Reviews

  • AmberlovestoEAT | 01/18/2010

    Recipe worked out and well and rice was very tasty! I seasoned my shrimp which was not requested via the directions however I was very happy with it! Thx!

  • hdhardingco | 11/03/2009

    I followed this recipe to the T and really did not anticipate it to cook so well. Pleasantly surprised. I think that it needs a bit more red pepper flakes and paprika next time but we really enjoyed the dish.

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