Easy to prepare and very healthy, this shrimp rice recipe is perfect for those who are just starting out in the art of cooking and want to impress with a gourmet-style dish. The secret lies in cooking the rice al dente so the grains remain loose. With simple ingredients and step-by-step instructions, this flavorful dish is sure to surprise your family.
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Wash the shrimp thoroughly and place them in a bowl. Add the minced garlic cloves and ground cumin, mix well, and immerse the mixture in boiling water for two minutes.
Remove the shrimp from the cooking water and reserve the broth.
Chop the red bell pepper, leek, and parsley.
Peel the shrimp.
In a skillet, heat two tablespoons of oil and sauté the chopped vegetables. Season with salt and sweet paprika, then add the white wine and two ladles of the reserved shrimp broth.
Add the rice, tomato sauce, and finally the shrimp. Mix everything well and add two more ladles of the reserved broth.
Cook over low heat for 20 minutes.
If necessary, add more water until the rice is cooked al dente.
Rinse the rice several times to remove excess starch for a fluffier texture.
Cook the rice al dente to ensure the grains remain loose and not mushy.
Use fresh shrimp for the best flavor, but frozen shrimp can also work in a pinch.
Adjust the seasoning to your taste, adding more paprika or cumin if desired.
Can I use frozen shrimp instead of fresh shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.
What type of rice works best for this recipe?
You can use long-grain, short-grain, or fine rice. Just ensure you rinse it well to remove excess starch.
Can I substitute the white wine with something else?
Yes, you can use chicken or vegetable broth as a substitute for white wine.
How do I know when the rice is cooked al dente?
The rice is al dente when it is tender but still has a slight bite to it. Avoid overcooking to keep the grains loose.
Can I make this dish spicier?
Yes, you can add a pinch of chili powder or red pepper flakes to give the dish a spicy kick.
