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!
