Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 cups water
- 1 tbsp. olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 cup white vinegar
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the red and green bell peppers and sauté for another 2-3 minutes, until slightly softened.
4. Add the tomato paste, oregano, cumin, paprika, cayenne pepper, and a pinch of salt and pepper. Stir to combine.
5. Add the rice to the skillet and stir to coat with the vegetable mixture.
6. Add the water and vinegar to the skillet and stir to combine. Bring to a boil.
7. Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
8. While the rice is cooking, season the shrimp with salt and pepper.
9. In a separate skillet, heat a little bit of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
10. Serve the rice topped with the cooked shrimp and chopped cilantro, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Skillet: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 6g
Carbohydrates: 44g
Protein: 28g
Sodium: 300mg
Substitutions for ingredients:
- Shrimp: You can use any other type of seafood, such as scallops or fish, or substitute with chicken or tofu for a vegetarian version.
- Rice: You can use brown rice or quinoa instead of white rice.
- Bell peppers: You can use any color of bell pepper or substitute with other vegetables, such as zucchini or mushrooms.
- Vinegar: You can use apple cider vinegar or white wine vinegar instead of white vinegar.
Variations:
- Add some diced tomatoes or canned diced tomatoes to the rice mixture for extra flavor.
- Add some chopped jalapeño or serrano pepper for extra heat.
- Add some black beans or corn to the rice mixture for a Tex-Mex twist.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch and prevent it from becoming sticky.
- Use a skillet with a tight-fitting lid to ensure that the rice cooks evenly and doesn't dry out.
- Don't overcook the shrimp or it will become tough and rubbery.
- If you like your rice a little bit more flavorful, you can add some chicken or vegetable broth instead of water.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the shrimp and rice in a large serving bowl or on individual plates. Garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
- Serve with a side of black beans or refried beans.
- Serve with a side of guacamole or salsa.
- Serve with a side of tortilla chips or cornbread.
Suggested side dishes:
- Black beans or refried beans
- Guacamole or salsa
- Tortilla chips or cornbread
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a little bit more water and continue cooking until tender.
- If the rice is too dry, add a little bit more water and cook for a few more minutes until the liquid has been absorbed.
Food safety advice:
- Make sure to cook the shrimp until it is pink and cooked through to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Pique-style shrimp and rice is a popular dish in Puerto Rico, where it is known as arroz con camarones. It is typically made with long-grain white rice, shrimp, and a variety of vegetables and spices.
Flavor profiles:
This dish is savory and slightly spicy, with flavors of cumin, paprika, and oregano. The shrimp adds a seafood flavor to the dish, while the bell peppers add a slight sweetness.
Serving suggestions:
Serve this dish as a main course for dinner or lunch. It is also a great dish to serve for a party or potluck.
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Region: Caribbean