Spanish Rice with Shrimp

Spanish Rice with Shrimp
Photo by Scott Phillips


  • 1/8 tsp. sweet paprika
  • 4 large cloves garlic, coarsely chopped
  • 1 tsp. kosher salt
  • Lemon wedges for serving
  • Pinch crushed red chile flakes (or cayenne)
  • ½ ripe tomato, coarsely chopped
  • ½ lb. unpeeled, uncooked shrimp (about 2 cups; 18 to 20 large shrimp)
  • + 6 more ingredients
    • 2 cups water
    • 1 cup clam juice
    • 1 cup medium-grain rice
    • 2 Tbs. chopped fresh flat-leaf parsley (optional)
    • ½ medium onion, chopped
    • 3 Tbs. olive oil

Peel the shrimp. Put the shells in a small saucepan with the tomato, water, clam juice, chile flakes, paprika, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Meanwhile, heat a 10-inch skillet with the oil on medium-low heat. Add the onion and cook, stirring freque...

View full recipe at Fine Cooking


Variations on Spanish Rice with Shrimp

  • Spanish Rice with Shrimp
    • 5 cups chopped plum tomato (about 7 tomatoes)
    • 1 cup uncooked medium-grain rice
    • 1 cup chopped green bell pepper
    • +6 other ingredients

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