Portuguese Shrimp and Tomato Rice or Arroz de Camarao

The food in Portugal is generally pretty simple and includes some sort of seafood and probably some tomatoes. You can get mussels, steamed in tomatoes, an octopus salad with tomatoes, or Portuguese shrimp and tomato rice or Arroz de Camarao.

This is a traditional dish in Portugal and it reminds me a little of a cross between risotto and a jambalaya. The main difference between Portuguese shrimp and tomato rice and risotto is the amount of stirring. The main difference between this dish and jambalaya is it contains less ingredients and spices. The result is a simple to make, but filling and tasty dish that will keep you coming back for seconds.

Because I am generally a fan of spicy food, I think this also pairs well with a dollop of peri peri sauce, but you could also choose to top this masterpiece with a sprinkle of shredded cheese or just keep it simple with a squeeze of lemon. Either way, this easy dinner is sure to please and is perfect for a weeknight!

Serves 4

Suggested Wine Pairing:

Really transport yourself to Portugal and enjoy this with a light and slightly effervescent Vinho Verde.

Ingredients:

1 – 14 ounce can of tomatoes

1 onion, finely diced

2 cloves of garlic, minced

1 pound of shrimp, peeled and deviened

1 cup of rice

2 cups of water or stock

1 tomato, diced

3 tablespoons of butter

Juice of 1 lemon

To serve: some cilantro, peri peri sauce, and lemon wedges

Instructions:

1. In a medium sauce pan over medium high heat, add 1 tablespoon of butter and sauté your onion with plenty of salt and pepper. Stir frequently and allow to cook for 3-5 minutes or until the onion is just starting to turn translucent.
2. Add the garlic, canned tomato, juice of 1/2 of the lemon, and stir to combine.
3. Reduce the heat to low and add the rice. Stir to coat the rice in the tomato and lemon juice. Allow the rice to lightly toast for 1-2 minutes.
4. Add the water or stock to the pot and cover. Simmer for 20 minutes or until all of the liquid has been absorbed. Avoid the temptation to stir.
5. Meanwhile, in a large frying pan over medium high heat, melt 2 tablespoons of butter. Sauté the shrimp in the butter for about 3 minutes.
6. Add the fresh tomato, juice of 1/2 of the lemon, and season with salt and pepper. Cook for another 3 minutes or so until the shrimp is cooked through and the tomato is warmed.
7. To serve, add the tomato rice mixture to a bowl and top with the shrimp, being sure to get some of the butter and lemon sauce. Sprinkle with some cilantro for the pretty and serve with extra lemon and peri peri sauce.