Arroz de Tomate (Portuguese Tomato Rice) with White Wine Shrimp
This Arroz de Tomate is a Portuguese-inspired tomato rice dish that is creamy arborio rice topped with white wine-garlic shrimp for a dinner full of antioxidants, vitamin C, and lean protein!
Ingredients you’ll need:
- olive oil, or butter
- yellow onion
- garlic
- (optional) red chili pepper
- tomato paste
- arborio rice
- white wine
- ripe tomatoes
- vegetable stock
- roma tomatoes
- sourdough bread
- shrimp
I also made their famous Pasteis de Nata for a dessert, but it makes a delicious breakfast with your morning coffee too! Check out that recipe here.
Cook with me!
Arroz de Tomate (Portuguese Tomato Rice) with White Wine Shrimp
Ingredients
For the Arroz de Tomate:
- 4 tbsp. Butter or Olive Oil
- 1/2 Yellow Onion finely chopped
- 1 Red Bell Pepper chopped
- 4 Garlic Cloves minced
- 1 Habanero or Red Chili, chopped
- 1 tbsp. Smoked Paprika
- 2 tbsp. Tomato Paste
- 1 tsp. Fine Sea Salt
- 100 ml White Wine
- 250 grams Arborio Rice
- 400 grams Ripe Tomatoes finely chopped
- 500 ml Vegetable Stock
For the Salmorejo:
- 3 ripe Roma Tomatoes
- 1 thick slice Sourdough Bread preferably stale
- 2 tbsp. Olive Oil
- 1 Garlic Clove
- 1 tbsp. White Vinegar
For the White Wine-Garlic Shrimp:
- 1 lb. Shrimp deveined and peeled
- 2 tbsp. Butter
- 2 Garlic Cloves minced
- 1/4 cup Dry White Wine
- Fresh Parsley for garnishing
- Lemon Wedges for serving
Instructions
To Make the Arroz de Tomate:
- In a large pot over medium high heat, add the butter to melt. Add the onion and bell pepper to sauté 2-3 minutes. Add the garlic and pepper to saute 1-2 minutes, until fragrant.
- Reduce heat to medium. Stir in the tomato paste, paprika, and rice. Cook for 1-2 minutes.
- Add the chopped tomatoes and salt. Siri another 2-3 minutes.
- Deglaze with the white wine. Once almost evaporated, add the broth. Bring to a boil, then cover to simmer for 15-20 minutes.
To Make the Salmorejo:
- Blend all ingredients until smooth. Season with salt and black pepper to taste.
- Stir the salmorejo into the cooked rice. Keep covered while you cook the shrimp.
To Make the Shrimp:
- In a large pan over medium high heat, add the butter and garlic to cook 1 minute. Add the shrimp, season with salt and black pepper, and cook 1-2 minutes on each side, until pink.
- Add the white wine, bring to a boil, then simmer until reduce by half and shrimp is fully cooked. Garnish with freshly chopped parsley.
To Serve:
- Enjoy the arroz de tomate warm topped with the shrimp and lemon wedges!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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I was hesitant to make this, given the fact I dislike tomatoes, but it turned out so well! My family was obsessed! We made this with some sourdough, and it turned out to be one of the best meals I’ve cooked, according to them! And the kitchen smelled heavenly, too!
I was hesitant to make this, given the fact I dislike tomatoes, but it turned out so well! My family was obsessed! We made this with some sourdough, and it turned out to be one of the best meals I’ve cooked, according to them! And the kitchen smelled heavenly!