Cuban Rice & Shrimp

Exploring Cuban Delights: A Sumptuous White Rice and Shrimps Recipe with Tulipán Arroz

Welcome once again to our journey through the rich and vibrant flavors of Cuba. Today, we’re preparing a dish that combines the fresh bounty of the sea with the impeccable quality of Tulipán Arroz White Long Grain Rice. This White Rice and Shrimps recipe is a delightful celebration of Cuban cuisine, where every ingredient plays a harmonious part in creating a meal that’s as satisfying as it is delicious.

Ingredients:

• 1 cup of Tulipán Arroz White Long Grain Rice
• 2 cups water or seafood broth
• 1 lb large shrimp, peeled and deveined
• 1 small onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional for a bit of heat)
• 1/2 cup fresh tomatoes, diced
• Juice of 1 lime
• Fresh cilantro for garnish
• Salt and pepper to taste
• Lime wedges for serving (optional)

Instructions:

1. Prepare the Rice: Begin with the heart of our dish, the Tulipán Arroz White Long Grain Rice. This premium rice is known for its superior quality and ease of cooking, making it a perfect choice for our recipe. Rinse 1 cup of rice under cold water until the water runs clear, ensuring the rice will be fluffy and light.In a medium saucepan, bring 2 cups of water or seafood broth to a boil. Adding seafood broth enhances the flavor, providing a subtle oceanic touch that pairs beautifully with the shrimp. Stir in the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and let the rice simmer gently for 15-20 minutes until it’s tender and has absorbed all the liquid.
2. Sauté the Vegetables: While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and red bell pepper, sautéing until they become soft and fragrant, about 5 minutes. The combination of these vibrant vegetables adds both color and depth to our dish.
3. Cook the Shrimps: Add the minced garlic to the skillet and cook for another minute until aromatic. Sprinkle in the ground cumin, smoked paprika, and red pepper flakes if using, stirring well to coat the vegetables with these wonderful spices.Now, add the shrimp to the skillet. Season with salt and pepper, and cook until the shrimp turn pink and opaque, about 3-4 minutes per side. The shrimp will absorb the flavorful spices and release their own juices, creating a delectable sauce.
4. Combine and Serve: Once the shrimp are cooked, add the diced tomatoes and lime juice to the skillet. Stir well to combine, allowing the fresh tomatoes to meld with the other ingredients, creating a bright and zesty sauce.Fluff the cooked Tulipán Arroz White Long Grain Rice with a fork and transfer it to a serving platter. Spoon the shrimp and vegetable mixture over the rice, letting the savory juices seep into the grains. Garnish with fresh cilantro for a burst of color and freshness.Serve with lime wedges on the side for an extra zesty kick. The combination of flavors will transport you straight to the vibrant coasts of Cuba, where seafood and rice are cherished staples.

Tips:

• Using Tulipán Arroz White Long Grain Rice, conveniently packaged in easy-to-use 1 kg bags, makes this recipe a simple and delightful experience.
• For a richer flavor, marinate the shrimp in a mixture of lime juice, garlic, and olive oil for 30 minutes before cooking.

This Cuban White Rice and Shrimps dish, crafted with love and the finest Tulipán Arroz, is more than just a meal – it’s a culinary journey. The tender shrimp, aromatic spices, and perfectly cooked rice come together to create a dish that’s both comforting and exhilarating. Share this delightful meal with family and friends, and let the vibrant flavors of Cuba bring joy to your table. Enjoy this exquisite dish and savor the essence of Cuban cuisine.