Smoky Spanish Shrimp with Rice | SERIOUSLY Delicious 30 Minute Recipe

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and cost.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika offers flavor without the cost.

Add 2 cups of water into a saucepan and season generously with sea salt; heat on high.

Measure out 1 cup of long grain rice and rinse it under cold running water until clear.

Once the water boils, add the rice and mix; cover and simmer on low medium heat for about 15 minutes.

In a fry pan, heat 3 tablespoons of extra virgin olive oil over medium heat.

Pat 1 pound of raw jumbo shrimp dry and season with sea salt and black pepper on one side.

Add shrimp to the pan in a single layer, cooking for 30 seconds per side to lightly sear; remove from pan after 1 minute.

In the same pan, add 1 small chopped onion, 1 chopped green bell pepper, and 5 roughly chopped garlic cloves; sauté for 4-5 minutes until lightly sautéed.

Add 1 teaspoon of sweet smoked Spanish paprika and 1/4 teaspoon of saffron threads; mix well.

Add a 14.5 ounce can of tomato sauce and season with sea salt and black pepper; simmer without mixing for 10 minutes.

Once the rice is cooked, fluff it with a fork and transfer some to a serving dish.

Add the shrimp back into the tomato sauce and cook for another 2-3 minutes until shrimp are cooked through; serve over rice and sprinkle with chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens