Latin Shrimp And Rice Recipes

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ARROZ CON CAMARONES OR SHRIMP RICE



Arroz con camarones or Shrimp rice image

Arroz con camarones or shrimp rice is a traditional Latin dish made with rice cooked in a shrimp broth and sautéed with shrimp or prawns, onions, peppers, tomatoes, garlic, cumin, achiote and parsley.

Provided by Layla Pujol

Categories     Main Course

Time 40m

Number Of Ingredients 17

2 lbs raw shrimp (shells on, deveined)
2 tsp cumin
4 garlic cloves (crushed)
4 garlic cloves (minced)
2 tbs oil (sunflower, avocado, etc)
2 cups uncooked rice
3 tbs butter
1 red onion (diced)
1 bell pepper (diced)
2 tomatoes (peeled and seeded, diced)
3 tbs parsley (finely chopped, plus more to garnish)
1 tsp ground achiote or annatto
½ cup of white wine
Salt and pepper
Tomato and onion curtido salsa
Fried ripe plantains
Aji criollo hot sauce

Steps:

  • Marinate the shrimp with salt, pepper, 1 tsp of cumin, and the crushed garlic.
  • Bring water to boil in a large pot, add the shrimp and boil for about 2 minutes.
  • Remove the shrimp from the water and reserve 2 ½ cups of the water they cooked in to prepare the rice.
  • Remove the shells and tails from the shrimp; leave the tails on a few of the shrimp that will be used as a garnish. Chop about half of the shrimp in half and leave the other half whole.
  • Heat the oil in a large saucepan or pot, add the minced garlic, cook for about 2-3 minutes on medium heat.
  • Add the rice to the garlic and oil, mix well until the rice is coated with oil.
  • Add the 2 ½ cups of water that was used to boil the shrimp. Bring to boil and reduce heat to low.
  • In the meantime, melt the butter over medium heat in a large sauté pan; add the onions, peppers, tomatoes, parsley, ground achiote, salt, pepper, and remaining 1 tsp of cumin. Cook for about 10 minutes, stirring often.
  • Add the white wine to the vegetable mix and continue cooking for another 5 minutes, until the onions and peppers are tender.
  • Mix in the sautéed vegetables and chopped shrimp with the rice, which should still be cooking, and cook on low heat until the rice is tender.
  • Add the remaining shrimp during the last minutes and mix well.
  • Taste and add salt and pepper if needed.
  • Sprinkle with chopped parsley and garnish with shrimp with tails on.
  • Serve with avocado slices, tomato and onion curtido salad, lime slices, and of course some good aji or hot sauce.

MEXICAN SHRIMP



Mexican Shrimp image

Healthy Mexican Shrimp and Rice. Easy recipe that's full of spicy Mexican flavor! Juicy shrimp, brown rice, veggies, and beans make it an all-in-one meal.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h

Number Of Ingredients 21

1 1/2 tablespoons extra-virgin olive oil (divided)
1 pound medium shrimp (peeled and deveined (I use frozen shrimp, then thaw it))
1 1/2 teaspoons ground chili powder (divided)
1 1/2 teaspoons garlic powder (divided)
3/4 teaspoon ground cumin (divided)
1/2 teaspoon kosher salt (divided)
1 small yellow onion (chopped)
2 small jalapenos (or 1 large jalapeno, core and seeds discarded, diced)
2 red bell peppers (cored and chopped)
1 teaspoon oregano
1/4 teaspoon black pepper
1 can reduced sodium black beans - (15 ounces, rinsed and drained)
1 cup long-grain brown rice (do not use short grain or instant, as it will become mushy)
2 cans diced tomatoes in green chiles, such as Rotel (10-ounce cans, 20 ounces total)
1 1/2 cups water
3 medium green onions (chopped)
¼ cup chopped fresh cilantro (plus additional for serving)
1 lime (cut into wedges)
additional sliced jalapeno
sour cream or plain Greek yogurt
diced avocado

Steps:

  • In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
  • Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
  • Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more water as needed.
  • Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.

Nutrition Facts : ServingSize 2.25 cups (without extra toppings), Calories 492 kcal, Carbohydrate 89 g, Protein 42 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 173 mg, Fiber 21 g, Sugar 24 g

EASY HOMEMADE SHRIMP FRIED RICE



Easy Homemade Shrimp Fried Rice image

This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.

Provided by MonkeyMama

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons sesame oil
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen peas and carrots
½ cup frozen corn
2 cloves garlic, finely minced, or more to taste
3 large eggs, lightly beaten
4 cups cooked rice
3 tablespoons thinly sliced green onions
3 tablespoons low-sodium soy sauce, or more to taste
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
  • Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
  • Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
  • Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g

LATIN SHRIMP AND RICE



Latin Shrimp and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 tomatillos (about 8 ounces), husked, rinsed and roughly chopped
1 white onion (1/2 cut into chunks, 1/2 sliced)
1 green bell pepper, chopped
1/2 cup chopped cilantro stems, plus chopped cilantro leaves for topping
1 jalapeno pepper (remove seeds for less heat)
4 cloves garlic, smashed
3 tablespoons extra-virgin olive oil
4 cups low-sodium chicken broth
Kosher salt
1 cup long-grain white rice
1 1/2 pounds large shrimp, peeled and deveined

Steps:

  • Combine the tomatillos, onion chunks, one-quarter of the bell pepper, the cilantro stems, jalapeño, garlic and 1 tablespoon olive oil in a blender. Puree until very smooth.
  • Heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons olive oil, then add the sliced onion and remaining bell pepper. Cook until slightly softened, about 3 minutes. Add the tomatillo puree and cook until thickened, 3 to 5 minutes. Add the chicken broth and 2 cups water. Bring to a simmer and season with 1/2 teaspoon salt. Add the rice, cover and simmer until al dente, about 13 minutes.
  • Add the shrimp to the pot and return to a simmer, then cover and turn off the heat, making sure the shrimp are completely submerged. Let stand until the rice and shrimp are cooked through, about 5 minutes; season with salt. Divide among bowls and top with cilantro leaves.

MEXICAN RICE WITH SHRIMP



Mexican Rice with Shrimp image

My daughter gave me this recipe. I think she told me she got it from a Rachel Ray cookbook. I really like the flavors in this rice. You can make it without the shrimp but once I used them I really got to like them this way. The original recipe also included fajitas and guacamole and tomatoes but I haven't tried it that way...

Provided by Karla Harkins

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 12

2 Tbsp butter, melted
1 1/2 c long grain rice, uncooked
1 small onion, chopped
1/2 medium sweet red bell pepper
1 large jalapeno, chopped--leave ribs and some seeds if heat is desired
2 clove garlic, chopped
3 c chicken stock
2 Tbsp tomato paste
2 tsp hot sauce
1 lb small-to-medium shrimp, peeled and deveined, i take off the tails, too
2 Tbsp fresh cilantro, chopped
salt and pepper to taste

Steps:

  • 1. Heat saucepan over medium heat. Add butter and rice and cook until rice gets golden, stirring frequently so it doesn't burn. Add onions, bell pepper, jalapeno and garlic. Cook until vegetables are softened.
  • 2. Add tomato paste, hot sauce and chicken stock. Cook covered for 13 minutes, without stirring. Once most of the liquid has been absorbed then stir and add shrimp on top of the rice and cover again. Cook until shrimp on top of rice turns pink and opaque, about 5 minutes. Don't overcook or the shrimp gets rubbery. Remove from heat and stir in cilantro. Serve as a side dish or as a main dish, adding more shrimp if used for this. Also good with a wedge of lime squeezed over the top.
  • 3. This keeps well in the fridge. Just reheat in a bowl in the microwave. Enjoy!

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