Shrimp & Chorizo Rice Skillet

Name: Shrimp & Chorizo Rice Skillet with Peas, Bell Pepper & Garlic Aioli
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 oz Chorizo; 2 unit Seafood Stock Concentrate; 4 oz Frozen Peas; 10 oz Shrimp; 1 tsp Turmeric; 1 clove Garlic; 1 tsp Smoked Paprika; 3/4 cup Rice; 2 tbsp Mayonnaise; 1 Bell Pepper; 1 tbsp Olive Oil, tbsp

with Peas, Bell Pepper & Garlic Aioli

By Recipe0 System

Is there anything better than digging into a bountiful skillet of tender, slightly crispy rice? Infused with smoky, aromatic spices and mixed with tender strips of bell pepper, juicy shrimp, and crispy chorizo, this dish will immediately transport you to the Spanish seaside (no passport required!). Best of all, it couldn’t be easier to whip up—all you need is 40 minutes. Bring the skillet straight to the table for the ultimate cozy dinner.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

3 oz Chorizo
2 unit Seafood Stock Concentrate
4 oz Frozen Peas
10 oz Shrimp
1 tsp Turmeric
1 clove Garlic
1 tsp Smoked Paprika
3/4 cup Rice
2 tbsp Mayonnaise
1 Bell Pepper
1 tbsp Olive Oil, tbsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Thinly slice chorizo into rounds. Peel and mince garlic.
2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and chorizo. Cook, stirring occasionally, until bell pepper is slightly softened and chorizo is lightly browned, 2-3 minutes.
3

Stir rice, half the garlic, half the paprika (you’ll use the rest later), and half the turmeric (all for 4 servings) into pan with bell pepper and chorizo; cook until fragrant, 30-60 seconds.

Stir in 3 cups water (6 cups for 4), stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until liquid has absorbed and rice is tender, 15-20 minutes. TIP: Add a splash more water if liquid evaporates before rice is fully cooked.
4

While rice cooks, in a small bowl, combine mayonnaise with a pinch of remaining garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5

Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt, pepper, and remaining paprika.

When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Turn off heat.
6

Once rice is done, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp; drizzle with garlic aioli and serve. TIP: Serve directly from pan for a family-style experience.

Shrimp are fully cooked when internal temperature reaches 145°.

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.