Portuguese · beginner
Portuguese Tomato And Coriander Shrimp Rice
A juicy, brothy coastal rice skillet simmered with garlic, sweet tomato paste, plump shrimp, and an abundance of fresh coriander.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a wide heavy-bottomed pot over medium heat, add diced onion, and saute for 5 minutes until soft and translucent.
- 02
Add the minced garlic and tomato paste, stirring constantly for 2 minutes to roast the tomato paste until it darkens slightly.
- 03
Add the raw medium-grain rice to the pot and stir for 1 minute to coat every grain in the aromatic tomato oil.
- 04
Pour in the warm halal vegetable stock, bring to a gentle simmer, cover with a lid, and cook on low heat for 15 minutes until the rice is just tender.
- 05
Uncover the pot, nestle the raw shrimp into the brothy rice, cover again, and cook for 4 to 5 minutes until the shrimp turn pink and opaque.
- 06
Remove from heat, stir in the fresh lemon juice and chopped coriander, leaving the rice pleasantly moist and saucy before serving.
A LITTLE KITCHEN KNOW-HOW
Simmered Broth Rice Cooking
Cooking rice gently in an abundance of broth so it remains moist, saucy, and full of concentrated flavorful cooking liquid.
Notes from the kitchen
- Do not let the rice absorb all the liquid completely; authentic Portuguese rice dishes are served brothy and soft.
- Add the lemon juice right before serving to keep the citrus flavor bright and vibrant.
- Original home-cooking adaptation inspired by Portuguese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.