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

Course Main Course

Cuisine Spanish

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 503kcal

Author Tiffany Bendayan

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

US Customary - Metric

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