Shrimp With Yellow Rice
This delicious Spanish Shrimp With Yellow Rice recipe is super easy to make, ready in less than an hour, & feeds a crowd. Perfect for dinner or entertaining
Ingredients
- 2 lbs Shrimp peeled and deveined
- 3 tablespoons Vigo Extra Virgin Olive Oil
- 1 teaspoon Cumin divided
- 14.5 oz Canned diced tomatoes drained
- 2 Green Peppers diced
- 2 Red Peppers diced
- 3 Large Onions diced
- 3 Garlic Cloves minced
- 1/4 cup Parsley chopped
- 1 - 1lb bag Vigo Yellow Rice (equals 2 1/4 cups)
- 1/2 cup White Wine dry
- 2 3/4 cups Seafood Stock
- 2 cups Green Peas frozen
- Salt + Pepper
Instructions
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Preheat Oven to 400 Degrees Fahrenheit
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Season shrimp with 1 teaspoon of Vigo Olive Oil, salt, pepper, and 1/2 teaspoon cumin
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Place shrimp on a single layer in an aluminum lined sheet pan. Set aside
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Heat 2 tablespoons of Vigo Olive Oil in a rimmed pot over medium heat
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Add the tomatoes, peppers, and onions. Sautee for 3-4 minutes. Season with 1/2 teaspoon cumin, salt, and pepper
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Add the garlic and the parsley. Stir 1-2 minutes or until garlic has cooked
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Add the Vigo Yellow Rice and stir so that the rice toasts up in the oil
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Pour in the white wine. Stir
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Pour the seafood stock and increase the heat
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As soon as the stock starts bubbling, cover and reduce the heat to low. Cook the rice for 20 minutes - NO PEEKING!
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Meanwhile, roast the shrimp for approximately 7 minutes or until it curls up and turns pink
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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
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After 20 minutes, uncover the rice, fluff with a fork and add the frozen peas. Check the seasoning
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Add the shrimp, mix, and serve
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Enjoy!