Arroz de Tomate (Portuguese Tomato Rice) with White Wine Shrimp
- Total time
- 40 min
Ingredients
- 4 tbsp. Butter (or Olive Oil)
- 1/2 Yellow Onion (finely chopped)
- 1 Red Bell Pepper (chopped)
- 4 Garlic Cloves (minced)
- 1 Habanero (or Red Chili, chopped)
- 1 tbsp. Smoked Paprika
- 2 tbsp. Tomato Paste
- 1 tsp. Fine Sea Salt
- 100 ml White Wine
- 250 grams Arborio Rice
- 400 grams Ripe Tomatoes (finely chopped)
- 500 ml Vegetable Stock
- 3 ripe Roma Tomatoes
- 1 thick slice Sourdough Bread (preferably stale)
- 2 tbsp. Olive Oil
- 1 Garlic Clove
- 1 tbsp. White Vinegar
- 1 lb. Shrimp (deveined and peeled)
- 2 tbsp. Butter
- 2 Garlic Cloves (minced)
- 1/4 cup Dry White Wine
- Fresh Parsley (for garnishing)
- Lemon Wedges (for serving)
Steps
- 1
In a large pot over medium high heat, add the butter to melt. Add the onion and bell pepper to sauté 2-3 minutes. Add the garlic and pepper to saute 1-2 minutes, until fragrant.
- 2
Reduce heat to medium. Stir in the tomato paste, paprika, and rice. Cook for 1-2 minutes.
- 3
Add the chopped tomatoes and salt. Siri another 2-3 minutes.
- 4
Deglaze with the white wine. Once almost evaporated, add the broth. Bring to a boil, then cover to simmer for 15-20 minutes.
- 5
Blend all ingredients until smooth. Season with salt and black pepper to taste.
- 6
Stir the salmorejo into the cooked rice. Keep covered while you cook the shrimp.
- 7
In a large pan over medium high heat, add the butter and garlic to cook 1 minute. Add the shrimp, season with salt and black pepper, and cook 1-2 minutes on each side, until pink.
- 8
Add the white wine, bring to a boil, then simmer until reduce by half and shrimp is fully cooked. Garnish with freshly chopped parsley.
- 9
Enjoy the arroz de tomate warm topped with the shrimp and lemon wedges!
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