Shrimps with rice. This easy recipe is loaded with flavor! Serve this one pot meal with salad for a light and easy everyday meal or as a first dish in a friendly or even a formal dinner.
1 kilo shrimps
½ cup of olive oil
1 onion, chopped
1 clove of garlic, crushed
2 cups of rice
1 cup of dry white wine
4 cups broth from the shrimps
1 – 2 peeled tomatoes, finely chopped
½ bunch of parsley, chopped
1 red pepper, chopped
1 green pepper, chopped
½ teaspoon of cayenne pepper (optionally)
Shell and devein the shrimps, leaving their tail on. Boil the heads of the shrimps in 4 cups of water for 4-5 minutes, strain and keep the broth. Heat the oil in a pot and saute chopped onions, garlic, green and red pepper and the parsley. Add shrimps , turning 2-3 times. Pour the wine, add the tomatoes, the broth from the shrimps, salt and pepper. Cook about 3-4 minutes more and then remove shrimps. Set aside and keep warm. Add the rice and let it boil until is tender. About 3 minutes before the rice is done, add the shrimps and stir carefully. Remove the pot from the heat and let stand until all liquid is absorbed.
If the rice absorb all of its liquid before it’s ready, add some more water, if necessary.
Shrimps do not need too much cooking/boiling because they become hard. That’s why we set them aside and add again a little before the end of cooking.