Shrimp with Chorizo Rice is a lovely South American main dish that has warmth, texture and flavour in harmony. I add chorizo for the extra flavour and spice and it also gives the rice a lovely colour and flavour. Originally a recipe of Puerto Rico with a few adaptations. Also I add a few red chillies as I am a lover of heat. These are optional but recommended.
Shrimp with Chorizo Rice
- 1 lb shrimp peel/devein
- 1 medium, chorizo chopped
- 1 medium onion diced
- 8 small cherry tomatoes
- 1/2 large green bell pepper diced
- 1/2 large red bell pepper diced
- 2 large red chillies deseed
- 1 tbsp adobo seasoning
- 2 tsp cumin
- 2 tbsp garlic minced
- 2 cups long grain rice
- 4 cups chicken broth
- salt to taste
- Black pepper to taste
- ¼ bunch Cilantro roughly chopped
- Place a large, thick pan over a medium high heat.
- Add the oil and heat.
- When hot, add the chopped chorizo and fry for 2 minutes. Remove from the pan and put too one side. I drain the juice from the chorizo into a small cup for later.
- Add the shrimp to the pan and cook until pink. Turn over and make sure the other side is cooked as well. About one minute per side. Remove the shrimp from the pan and also put to one side.
- Reduce the heat to medium.
- Add the onion, bell peppers, tomatoes and chillies and sauté for around five minutes, until they have both softened.
- When soft, add the adobo, cumin, garlic and rice and sauté for a further two minutes.
- Add the chicken broth to the pan and stir thoroughly.
- Cover with the lid and cook on a medium heat for 30 minutes.
- When the chicken stock has been absorbed, remove from the heat and add the chorizo and shrimp. Leave (still with lid on) to one side for 5 – 10 minutes before gently mixing with a fork.
- Add the shrimp and the chorizo and garnish with a cilantro/coriander for a finishing touch.
- Serve on warmed dishes and enjoy.