Editorial sample recipePortuguesebeginnerHalalGluten-FreeDairy-Free

Portuguese Tomato And Coriander Shrimp Rice

Name: Portuguese Tomato And Coriander Shrimp Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 lb Raw large shrimp, peeled and deveined; 1.25 cups Medium-grain rice, such as Carolino or Arborio; 3 tbsp Olive oil; 1 medium Yellow onion, finely diced; 4 cloves Garlic, minced; 2.5 tbsp Tomato paste; 3.5 cups Halal vegetable stock, warmed; 2 tbsp Fresh lemon juice; 0.5 cup Fresh coriander, coarsely chopped

A juicy, brothy coastal rice skillet simmered with garlic, sweet tomato paste, plump shrimp, and an abundance of fresh coriander.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Simmered Broth Rice Cooking

Cooking rice gently in an abundance of broth so it remains moist, saucy, and full of concentrated flavorful cooking liquid.

Instructions

Step 1: Heat olive oil in a wide heavy-bottomed pot over medium heat, add diced onion, and saute for 5 minutes until soft and translucent.
Add the minced garlic and tomato paste, stirring constantly for 2 minutes to roast the tomato paste until it darkens slightly.

Step 3: Add the raw medium-grain rice to the pot and stir for 1 minute to coat every grain in the aromatic tomato oil.

Step 4: Pour in the warm halal vegetable stock, bring to a gentle simmer, cover with a lid, and cook on low heat for 15 minutes until the rice is just tender.

Step 5: Uncover the pot, nestle the raw shrimp into the brothy rice, cover again, and cook for 4 to 5 minutes until the shrimp turn pink and opaque.

Step 6: Remove from heat, stir in the fresh lemon juice and chopped coriander, leaving the rice pleasantly moist and saucy before serving.

Cooking tips

Do not let the rice absorb all the liquid completely; authentic Portuguese rice dishes are served brothy and soft.
Add the lemon juice right before serving to keep the citrus flavor bright and vibrant.
Original home-cooking adaptation inspired by Portuguese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in