Creamy Shrimp Rice

Ingredients

• 1 Red onion (Finely chopped)
• 2 Bell peppers (Chopped; they can be different colors)
• 2 tbsp Annatto oil (For preparing the sofrito)
• Salt (To taste)
• Black pepper (To taste)
• 1 cup Dry white wine (The audio mentions two cups in total: one for the recipe and another for the chef; one cup is used in the dish)
• 500 g Shrimp (Peeled and deveined)
• 0.25 cup Heavy cream (A splash; adjust to taste)
• 2 cup Aged parboiled rice (Preferably aged rice, because it absorbs more liquid; use it cooked and parboiled as indicated in the audio)
• 50 g Parmesan cheese (Grated, to taste)
• 2 tbsp Fresh cilantro (Finely chopped)
• 1 Lemon (For adding a touch of juice at the end)

Steps

1. 1

   Prepare all the ingredients: finely chop the red onion and bell peppers, peel and devein the shrimp, grate the Parmesan, and chop the cilantro. Have the parboiled rice ready to add without interrupting the cooking.

2. 2

   Heat a large skillet or casserole over medium heat. Add the annatto oil and let it heat until it releases its color and aroma, without allowing it to smoke.

3. 3

   Add the onion and bell peppers to the annatto oil. Sauté for 5 to 7 minutes, stirring, until the onion is translucent and the peppers begin to soften.

4. 4

   Season the sofrito with salt and pepper to taste. Mix well to distribute the seasonings.

5. 5

   Pour one cup of white wine over the sofrito. Scrape the bottom of the skillet to incorporate the flavors and let it boil for 2 to 3 minutes, until the alcohol has slightly evaporated.

6. 6

   Add the peeled and deveined shrimp. Cook for 2 to 3 minutes, turning them once, until they are pink and just opaque; avoid overcooking them.

7. 7

   Add a splash of heavy cream and stir to form a creamy, well-integrated base.

8. 8

   Add the aged parboiled rice. Mix carefully so it absorbs the sofrito, wine, and cream without breaking up the shrimp.

9. 9

   Cook over medium-low heat for 5 to 8 minutes, stirring occasionally, until the rice is hot, moist, and creamy. If it becomes too thick, add a small splash of water or hot stock.

10. 10

    Grate the Parmesan directly over the rice and stir until it partially melts and contributes a creamier texture. Adjust the salt if necessary.

11. 11

    Turn off the heat and add the chopped cilantro and a touch of lemon juice. Stir gently to refresh the dish.

12. 12

    Serve immediately, while the rice retains its creamy consistency. Finish with a little more Parmesan, cilantro, or lemon if desired.

Notes

The audio indicates that two cups of white wine are used in total, but specifies that one is for the recipe and another for the chef; the recipe is calculated with one cup. The quantities of onion, peppers, cream, Parmesan, and rice are estimated because they were not specified in the source. Aged rice absorbs more liquid and helps achieve the creamy texture.

Nutrition per serving

• main course
• seafood
• rice
• creamy
• shrimp
• skillet cooking
• Latin American cuisine
• quick