This dish is very similar to a previous post I shared on arroz con pollo. Instead of chicken, I used shrimp! Shrimp is probably my husband Chuck’s favorite seafood, so this is a dish I’ve been meaning to try for years. Similar to my version of arroz con pollo, I did take a couple short cuts, but I think it was without necessarily compromising on taste.
Traditionally, this dish starts with shell-on shrimp which you boil to make a seafood broth. Unfortunately, I have two issues with this step:
- I hate peeling shrimp
- I hate deveining shrimp
Instead, I used frozen already peeled and deveined shrimp. For me, the convenience is definitely worth the extra cost. I also think the shrimp taste much better cooked without the skin because you’re able to directly season the shrimp vs seasoning on the shell. To add back more flavor, I substituted chicken broth for the shrimp broth. At some point, I would love to try this with a seafood based broth as I am curious if it will make a difference.
It’s been my experience that the heart and soul of any savory Puerto Rican dish is the sofrito. It’s the most incredibly garlic/cilantro/pepper concoction. Chuck makes huge batches (his Puerto Rican dad’s recipe) in our food processor which we then freeze and defrost as needed. I hope to share this recipe with you soon!
I hope you give this a try!
- 1 pound peeled and deveined shrimp (approximately 20-25 medium size shrimp)
- olive oil
- 1/3c sofrito
- 1/2c canned diced tomato with sauce
- 4tsp of homemade sazon or 1 packet of store bought sazon*
- 2c chicken or vegetable broth
- 2c white long grain rice, rinsed
- 1/4 bell pepper, chopped
- 2c frozen mixed vegetables
- fresh cilantro for garnish (optional, but highly recommended)
- Drizzle olive oil in a large skillet**on medium heat
- Add in sofrito and warm thru
- Add shrimp and cook approximately 1min on each side (the shrimp should just be turning pink, but not fully cooked)
- Remove shrimp and set aside
- To the skillet, add diced tomatoes and sazon
- Mix well
- Add rice and mix again
- Add broth
- Mix well
- Once most of the broth has been absorbed (approx 8-10min), add in bell pepper and mixed vegetables and mix well
- Turn heat on low and bring rice to a slow simmer
- Add back the shrimp, including any juices left on the plate (it’s flavor!!)
- Cover and cook until rice is tender (approx. 30min)
- Garnish with chopped cilantro (optional)
*Sazon is this fragrant mix of spices that add another incredible layer of flavor to this dish. We make our own mix based on this recipe from skinnytaste® but you can also purchase in the latin section of your local grocery store.
**Although we do have a large skillet, I prefer using my wok. For years living in Manhattan, I only had a sauce pan, a grill pan, and a wok. Out of habit, my wok is still my go-to whenever I need a large pan…or maybe it’s just the Asian in me. Use what you have or whatever you prefer.