Shrimp Garlic Rice Portuguese

Ingredients

• 1.5 lb large shrimp
• 2 cups short-grain white rice
• 8 clove garlic cloves
• ⅓ cup olive oil
• 1 cup dry white wine
• 3.5 cups chicken or seafood stock
• 2 leaf bay leaves
• 1 tsp sea salt
• ½ tsp black pepper
• ¼ cup fresh parsley
• 1 whole lemon

Instructions

1. 1

   Peel and devein the shrimp, leaving tails intact if desired; pat dry with paper towels. Slice the garlic cloves thinly. Heat the stock in a separate pot and keep warm over low heat.

2. 2

   In a large, heavy skillet or paella pan, heat the olive oil over medium-high heat. Add the sliced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant and just beginning to turn golden—do not brown.

3. 3

   Pour in the dry white wine and let it simmer for 2 minutes to reduce slightly and burn off the alcohol. Add the rice and stir constantly for 2-3 minutes, coating each grain with oil, until the rice becomes translucent at the edges.

4. 4

   Add the warm stock in batches, starting with 2 cups. Stir in the bay leaves, salt, and pepper. Bring to a simmer over medium heat and cook, stirring occasionally, for about 15-18 minutes until the rice is nearly tender and most liquid is absorbed.

5. 5

   Arrange the shrimp evenly over the rice, pressing them in slightly. Do not stir. Continue cooking over medium heat for 4-5 minutes until the shrimp begins to turn pink.

6. 6

   Stir the shrimp into the rice gently and continue cooking for 2-3 minutes more until the shrimp are fully opaque and cooked through, and any remaining liquid is absorbed. The rice should be creamy and tender, not mushy.

7. 7

   Remove from heat and let rest for 2 minutes. Remove bay leaves, then stir in fresh parsley and squeeze fresh lemon juice over the top. Taste and adjust seasoning with salt and pepper.

Tools you’ll need

• Large heavy skillet or paella pan
• Small pot
• Wooden spoon
• Paper towels

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min