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Sides, Spanish | |
| 1/2 lb. unpeeled, uncooked shrimp (about 2 cups; 18 to 20 large shrimp) 1/2 ripe tomato, coarsely chopped 2 cups water 1 cup clam juice Pinch crushed red chile flakes (or cayenne) 1/8 tsp. sweet paprika 1 tsp. kosher salt 3 Tbs. olive oil 1/2 medium onion, chopped 4 large cloves garlic, coarsely chopped 1 cup medium-grain rice 2 Tbs. chopped fresh flat-leaf parsley (optional) Lemon wedges for serving | |
| You can use frozen shrimp, as long as they�re uncooked and unpeeled. Thaw them under cold running water. 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 frequently, until softened, about 6 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Remove the shrimp-shell broth from the heat and strain through a sieve into a 4-cup measure. You should have 2-3/4 cups liquid; if there is less, add water to compensate. Increase the heat under the skillet to medium high. Stir in the rice, and cook, stirring frequently, until it becomes somewhat translucent, about 1 minute. Add the strained broth, spread the rice into an even layer, and bring to a boil. Reduce the heat to medium and simmer vigorously for 5 minutes. Arrange the shrimp on top of the rice and simmer until the rice and liquid are at the same level, about another 5 minutes. Reduce the heat to medium low and simmer gently until the rice is just tender and the liquid is absorbed, about another 10 minutes. (It�s all right if the rice starts to stick to the bottom of the pan�it can be brown� but don�t let it burn.) Remove from the heat, cover, and let rest for 10 minutes. Sprinkle with the parsley, if using, and serve with the lemon wedges. | |
Unrated | |
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