Spicy Chorizo Shrimp Rice For 2 Recipes

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RICE WITH CHORIZO AND SHRIMP - ARROZ CON CHORIZO Y CAMARONES



Rice with chorizo and shrimp - Arroz con chorizo y camarones image

Rice with chorizo and shrimp, also known as arroz con chorizo y camarones, made with rice and chorizo cooked in a seafood broth with shrimp, onions, peppers, garlic, tomatoes, and parsley.

Provided by Layla Pujol

Categories     Main Course

Time 1h

Number Of Ingredients 16

2 tbs olive oil
1 white onion (diced)
2 bell peppers (any color, diced)
2 roma tomatoes (peeled and diced)
6 garlic cloves (crushed)
2 cups long grain rice (uncooked)
3 cups seafood stock - can also use chicken broth
1 1/2 lb chorizo (sliced)
2 lb raw shrimp (peeled and deveined)
2 tbs finely chopped parsley or cilantro
Salt to taste
Avocado slices
Onion and tomato curtido
Fried sweet plantains
Aji or hot sauce
Lemon slices

Steps:

  • Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
  • Stir in the crushed garlic, mix well.
  • Add the diced tomatoes, mix well and cook for another 5 minutes.
  • Add the rice and stir for about 2 minutes.
  • Add the chorizo slices and the seafood stock, stir well and bring to a boil.
  • Reduce heat to a simmer, cover and cook for about 15-20 minutes.
  • Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
  • Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
  • Serve with fried ripe plantains, tomato and onion curtido, aji or hot sauce, and avocado slices.

CHORIZO, SHRIMP AND RICE



Chorizo, Shrimp and Rice image

I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.

Provided by JustJanS

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, cut into dice
1 green bell pepper, cut into dice
2 garlic cloves, crushed
1 large tomatoes, chopped
1 cup quick-cook Spanish rice (or other variety is OK)
salt and pepper
7 ounces chorizo sausage, casings removed, cut into 1/4 inch slices
2 cups fish stock or 2 cups chicken stock
1 lb raw large shrimp, shelled and deveined
2 tablespoons finely chopped fresh parsley, to garnish

Steps:

  • Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
  • Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
  • Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
  • Stir in the chorizo, then the stock and bring to the boil.
  • Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
  • Add the shrimp, stir through and cover.
  • Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
  • If it looks too moist, simmer an additional 2 minutes uncovered.
  • Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.

Nutrition Facts : Calories 407.8, Fat 27.2, SaturatedFat 8.3, Cholesterol 187, Sodium 1264.6, Carbohydrate 11, Fiber 2.4, Sugar 4.8, Protein 29

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