- 500 grams of shrimp
- 2 cups of rice
- 1 red onion cut into brunoise
- ½ red pepper diced finely
- 1 tablespoon of crushed garlic
- 1 teaspoon of smoked sweet paprika
- 1 teaspoon of cumin
- 50 ml of oil
- 50 ml of dry wine
- 3 grains of black pepper
- 2 bay leaves
- 25 grams of butter
- 1 white onion diced into brunoise
- Shrimp shells and other seafood
- Pieces of fish
- 1 stalk of celery
- 1 parsnip
- Stems of parsley and cilantro
- 1 teaspoon of crushed garlic
- 8 whole shrimp
- 50 ml of dry wine
- 2 liters of water
For the fish stock:
Preparation of the fish stock
To prepare the stock, start by heating the butter. Add the whole peppercorns and bay leaves. When it reaches a high temperature, incorporate the onion, and before it browns, add the celery, diced parsnip, garlic, shrimp shells, seafood, and pieces of fish. Also add the stems of parsley and cilantro.
The fumet is a slow preparation. From here, the broth needed to make the rice will be extracted. Avoid letting these ingredients brown while they're on the heat; when they start to release their juices, add the dry wine and a few minutes later, the two liters of water.
Cover and let it cook for 25 minutes over medium heat.
Preparation of Rice with Shrimp
Sauté the shrimp that will be used for the presentation of the dish. When they are golden, remove them and set aside.
In the oil where the shrimp are sautéed, add the chopped red onion in brunoise. When it changes color, add the pepper, garlic, and dry wine. Stir well to combine all the elements.
As the juices and alcohol begin to evaporate, add the shrimp. Cover the pot and let it simmer for about 5 minutes. Uncover it, stir, and add half of the broth or fish stock, previously strained, and 3 or 4 shrimp to enhance the flavor even more.
When it starts to boil, add the paprika and cumin. Adjust the salt and pepper to your taste. Add the rice and stir continuously until it absorbs the broth.
At this point, add 1 more cup of the broth and let it simmer for about 10 minutes. Turn off the heat and leave the rice slightly soupy. Add the shrimp that you set aside at the beginning of the preparation. Cover the pot and let it rest for 5 minutes.
Serve hot and enjoy this delicious shrimp asopado rice. Bon appétit!!