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Chorizo, Shrimp And Rice

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Ingredients

Adjust Servings:
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, cut into dice
1 green bell pepper, cut into dice
2 garlic cloves, crushed
1 large tomatoes, chopped
1 cup quick-cook spanish rice (or other variety is ok)
salt and pepper
7 ounces chorizo sausage, casings removed, cut into 1/4 inch slices
2 2 cups fish stock or 2 cups chicken stock
1 lb raw large shrimp, shelled and deveined
2 tablespoons finely chopped fresh parsley, to garnish

Nutritional information

407.8
Calories
244 g
Calories From Fat
27.2 g
Total Fat
8.3 g
Saturated Fat
187 mg
Cholesterol
1264.6 mg
Sodium
11 g
Carbs
2.4 g
Dietary Fiber
4.8 g
Sugars
29 g
Protein
316g
Serving Size

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Chorizo, Shrimp And Rice

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    Cuisine:

    I made this using the chicken stock option, a 12oz package of Trader Joe's Soy chorizo (casing removed) and basmati rice. I left out the salt and pepper. But, we didn't miss it at all. I did have to take it off the heat and leave the cover on an extra 10 minutes for the rice to be done. I opted to top mine with a dollop of sour cream. DH and I really enjoyed it and are looking forward to leftovers for lunch tomorrow.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chorizo, Shrimp and Rice, I’ve made this a couple of times, to rave reviews from my family It’s really easy to make, it’s tasty and hearty, and makes the shrimp go a long way , I made this using the chicken stock option, a 12oz package of Trader Joe’s Soy chorizo (casing removed) and basmati rice I left out the salt and pepper But, we didn’t miss it at all I did have to take it off the heat and leave the cover on an extra 10 minutes for the rice to be done I opted to top mine with a dollop of sour cream DH and I really enjoyed it and are looking forward to leftovers for lunch tomorrow , I tweak the recipe a bit and it comes out absolutely stellar My bf always asks for seconds! When sauting the onions and bell pepper, I add minced chipotle pepper in adobo sauce and chili powder I also add lemon juice (this makes a huge difference to the taste!) I throw in brown rice that I cook prior in my rice cooker, then add it in at the way end after the shrimp and soyrizo has cooked through, then mix it around to absorb the liquid Since I do this, I have to add less vegetable broth use maybe a cup or less Also, use soyrizo instead of chorizo and it turns out amazing Anyway, great recipe to use as a base love it!!


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    Steps

    1
    Done

    Heat the Oil in a Large Lidded Frying Pan Over Medium-High Heat, Add the Onion and Bell Peppers and Cook For 2 Minutes.

    2
    Done

    Add the Garlic, and Continue to Cook For a Further 3 Minutes, Stirring Occasionally.

    3
    Done

    Add the Tomato, Rice, Salt and Pepper to Taste and Cook For 2 Minutes.

    4
    Done

    Stir in the Chorizo, Then the Stock and Bring to the Boil.

    5
    Done

    Reduce the Heat to Low, Cover and Simmer For 15 Minutes Until the Rice Is Tender, but the Dish Is Still Moist.

    6
    Done

    Add the Shrimp, Stir Through and Cover.

    7
    Done

    Cook For About 5 Minutes or Until the Shrimp Turn Pink and the Liquid Has Been Absorbed.

    8
    Done

    If It Looks Too Moist, Simmer an Additional 2 Minutes Uncovered.

    9
    Done

    Taste, Adjust the Seasoning If Necessary, Sprinkle With the Parsley and Serve.

    Avatar Of Peter Miller

    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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