Best 4 Chorizo Shrimp And Rice Recipes
Indulge in a culinary journey with our tantalizing recipes featuring the vibrant flavors of chorizo, succulent shrimp, and fluffy rice. Embark on a sensory adventure as you explore a delightful array of dishes that showcase these culinary gems. From the classic paella brimming with seafood and chorizo to the comforting shrimp and chorizo jambalaya, each recipe promises a unique and unforgettable experience. Discover the secrets behind the perfect paella, with its golden, crispy rice and an abundance of seafood treasures. Learn the art of creating a fragrant and flavorful jambalaya, where the smoky chorizo harmonizes with the plump shrimp. And for a taste of Spain, try your hand at the traditional chorizo and shrimp in garlic sauce, a simple yet delectable dish that captures the essence of Spanish cuisine. Get ready to tantalize your taste buds and create culinary masterpieces with our curated collection of chorizo, shrimp, and rice recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CHORIZO, SHRIMP AND RICE
I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.
Provided by JustJanS
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes.
- Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally.
- Add the tomato, rice, salt and pepper to taste and cook for 2 minutes.
- Stir in the chorizo, then the stock and bring to the boil.
- Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist.
- Add the shrimp, stir through and cover.
- Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed.
- If it looks too moist, simmer an additional 2 minutes uncovered.
- Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.
Nutrition Facts : Calories 407.8, Fat 27.2, SaturatedFat 8.3, Cholesterol 187, Sodium 1264.6, Carbohydrate 11, Fiber 2.4, Sugar 4.8, Protein 29
POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE
Steps:
- In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
- Preheat oven to 400 degrees F.
- Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
- When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE
Steps:
- In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes. Preheat oven to 400 degrees F. Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
RICE WITH CHORIZO, SHRIMP AND GREEN OLIVES
This is a recipe from Food and Wine magazine. Chorizo is a Spanish pork sausage that packs a lot of flavor. Don't skimp there! The chorizo is cooked so that it crisps in it's own spiced and yummy fat. Then the rice is prepared in the same pot so it absorbs any fat left in the pan, which gives it great flavor. Enjoy!
Provided by LifeIsGood
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a medium-sized enameled cast-iron dutch oven or skillet (or other heavy, good quality cookware) over medium-high heat.
- Add the chorizo and cook until they start to crisp, about 3 minutes or so.
- Add the shimp and cook, stirring occasionally, until white throughout - about 2-3 minutes. Do not overcook the shrimp!
- Use a slotted spoon transfer the chorizo and shrimp to a plate.
- Drain off all but 2 T. of the fat in the pan.
- Add the onion and garlic to the pan and cook over medium heat until tender, about 3 minutes.
- Add the water and rice and bring to a boil.
- Season with salt and pepper.
- Cover and cook over low heat until the rice is just tender, about 18 minutes depending on your heat level.
- Remove from the heat and let stand, covered, until all of the water is absorbed, about 5 minutes.
- Gently fold in the chorizo, shrimp olives and parsley.
- Season with salt and pepper , to taste.
- Spoon the rice into shallow bowls and optionally serve with serve with lemon wedges and hot sauce.
Nutrition Facts : Calories 833, Fat 36.8, SaturatedFat 13.1, Cholesterol 204.2, Sodium 1188.7, Carbohydrate 77, Fiber 3.7, Sugar 2, Protein 45.5
Tips:
- Select the right chorizo: For the best flavor, opt for a high-quality, fully cured chorizo. Look for one that has a deep red color and a firm texture. You can find chorizo in the refrigerated or cured meat section of most grocery stores.
- Prepare the chorizo and shrimp properly: Before cooking, slice the chorizo into thin rounds and devein the shrimp. This will help them cook evenly and prevent them from becoming overcooked.
- Use a good quality rice: For the best results, use a medium-grain rice such as Calrose or Arborio. These types of rice will absorb the flavors of the chorizo and shrimp well and cook up tender and fluffy.
- Don't overcrowd the pan: When cooking the chorizo and shrimp, make sure not to overcrowd the pan. If the pan is too crowded, the chorizo and shrimp will not cook evenly and will become soggy.
- Season to taste: Once the chorizo, shrimp, and rice are cooked, taste the dish and season with salt and pepper to taste. You can also add a squeeze of lime juice or a sprinkle of chopped cilantro for extra flavor.
Conclusion:
This chorizo shrimp and rice dish is a flavorful and easy-to-make meal that is perfect for a weeknight dinner or a casual get-together. The combination of the spicy chorizo, succulent shrimp, and fluffy rice is sure to please everyone at the table.
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