Cuban Shrimp & Rice (Rice with Shrimp)

The aroma of cilantro and garlic fills the air as you reach for a steaming bowl of Cuban Shrimp & Rice, immersing yourself in this delightful dish. This recipe takes about 40 minutes to prepare and cook, and it uniquely balances savory flavors with tender shrimp and fluffy rice. It’s a delicious way to experience a taste of Cuba right in your kitchen.

This recipe is perfect for anyone who loves seafood and is looking for a hearty meal that’s quick to prepare. It’s great for weeknight dinners, but also impressive enough for hosting friends. You can even make it ahead and reheat for a busy night!

Why You’ll Love This Recipe

• The combination of spices creates a rich and comforting flavor.
• Fresh shrimp bring a delightful sweetness and texture to the dish.
• The use of homemade shrimp stock enhances the overall depth of flavor.
• It’s a one-pan meal, making for easy cleanup.

What You’ll Need

Gather the following ingredients to create this flavorful dish:

For the Rice

• 2 cups Spanish yellow rice
• 1 cup homemade shrimp stock

For the Sofrito

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 bell pepper, diced
• 1 medium tomato, chopped
• 1/2 cup Cuban sofrito
• Spices (to taste: cumin, paprika, and salt)

For the Protein

• 1 lb shrimp, peeled and deveined
• 1 cup peas, fresh or frozen

Note: Use low-sodium broth for a healthier option.

Substitutions & Swaps

• Use vegetable broth instead of shrimp stock.
• Swap shrimp for chicken or tofu.
• Frozen bell peppers work if fresh aren’t available.
• Any rice type can be tested for this dish.

How to Make It

Follow these simple steps to prepare your dish.

Heat Oil

1. In a large pan, heat olive oil over medium heat.
   Allow the oil to warm, ensuring it’s hot enough to cook the vegetables.

Sauté Vegetables

2. Add garlic, onion, and bell pepper; sauté until soft.
   This should take about 5 minutes.

   

Cook Tomato and Sofrito

3. Stir in the tomato and Cuban sofrito, cooking for a few minutes until fragrant.
   The sofrito will infuse the oil and vegetables with flavor.

Combine with Rice

4. Add the Spanish yellow rice and mix well with the vegetable mixture.
   Ensure the rice is coated with the oil and flavors.

Boil and Simmer

5. Pour in the homemade shrimp stock and bring to a boil.
   Make sure to scrape any bits from the bottom of the pan for added flavor.

Cook Rice

6. Reduce heat to low, cover, and simmer until the rice is cooked, about 20 minutes.
   Check occasionally; avoid lifting the lid too often.

Add Shrimp and Peas

7. In the last few minutes of cooking, add the shrimp and peas.
   This allows them to cook just until done without becoming rubbery.

Finishing Touch

8. Cover and cook until the shrimp are pink and cooked through.
   It should take about 3-5 minutes more.

Serve Hot

9. Serve hot and enjoy your delicious Cuban Shrimp & Rice!
   Garnish with fresh herbs if desired.

How to Store It

Fridge: 3 to 4 days in an airtight container.
Freezer: No, shrimp texture changes when frozen.
Reheat: Microwave on high for 2-3 minutes.

Tips for Best Results

• Use fresh shrimp for the best flavor and texture.
• Stir occasionally to prevent rice from sticking.
• Adjust spices to your preferred level of heat.
• Let the dish sit for a few minutes before serving to enhance the flavors.

Serving Suggestions

• Serve with a side of crusty bread or a fresh salad.
• Pair with avocado slices for added creaminess.
• Perfect for casual gatherings or a cozy family dinner.