Nutritional Info

Nutrition Facts

Serving Size 1 (316g)

Calories 114
Calories from Fat 32 (28%)
Amount Per Serving %DIV
Total Fat 3.5g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 9.5mg 3%
Sodium 450.5mg 20%
Potassium 331.2mg 7%
Total Carbohydrate 11.1g 4%
Dietary Fiber 0g 0%
Sugars 5g
Protein 7.9g 16%

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Recipe Description
Here is one of the many rice dishes enjoyed throughout Central and South America. If you can get shrimp with the heads on, use them to make a richly flavored shrimp stock. (Simmer the shrimp heads with the fish stock for 10 minutes, puree in a blender or food processor, then strain.) Cleaned shrimp also work just fine.
Prep time
15 min
Cook time
30 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
2 Dash(ds)  salt and ground black pepper
5 1/2 Cup(c)  long-grain white rice
1 Pound(lb)  shrimp, peeled and deveined (shells reserved)
5 1/4 Cup(c)  fish stock
1 Teaspoon(t)  red wine vinegar
1   tomato, peeled, seeded and chopped
2 Clove(clv)  garlic, minced
4   rocotillo chile peppers, seeded and chopped, or 1/4 red bell pepper, chopped
4   scallions, finely chopped
1   small red onion, finely chopped
1 Tablespoon(T)  olive oil + 1/4 teaspoon sweet paprika

Preparation

Heat the oil in a large nonstick skillet over medium heat. Add onions, scallions, chilie peppers or bell peppers, and garlic. Cook for 5 minutes, or until onions are soft but not brown. Increase the heat to high. Stir in tomatoes and vinegar. Cook for 3 minutes, or until most of the tomato juices have evaporated. Meanwhile, pour the fish stock into a large saucepan. Add the shrimp shells and simmer over medium heat for 10 minutes. While the stock is simmering, add the rice to the tomato mixture. Cook over medium heat for 2 to 3 minutes, or until the rice is shiny. Increase the heat to high and strain the fish stock into the pan. Season with salt and black pepper. Bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Stir in the shrimp, cover, and cook for 10 minutes, or until the rice is moist but not soupy and the shrimp turn pink. If the rice is too moist, remove the cover for the last 5 minutes of cooking. Season with more salt and pepper, if desired.

Additional notes

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Rice Pilaf with Shrimp
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