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Tuga Pops − Monday, September 4, 2017, 9 Years ago in Seafood Recipes
4 out of 5 with 24 ratings

Tasty Fish and Shrimp Rice Recipe

Dive into our tasty fish and shrimp rice! This colorful, healthy dish is loaded with tender fish, plump shrimp, and savory spices. Perfect for dinner!
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45 min 4 servings Easy Prep time n/a Cooking Time n/a

Why You Will Love This Recipe

Get ready to enjoy a scrumptious fish and shrimp rice dish! Packed with fresh shrimp, tender fish, and colorful veggies, it's both tasty and healthy. This recipe is a breeze to whip up, making it ideal for a quick family dinner or a fun gathering with friends. With just a handful of ingredients, you’ll create a comforting meal that highlights the best of seafood. Let’s get started!


Tips for Success

When cooking the shrimp, avoid overcooking by adding them to the pot during the last 5 minutes of cooking. This will ensure they remain tender and juicy without becoming rubbery.

For added flavor, consider sautéing the onion, garlic, and peppers in olive oil before adding the rice and water. This will create a base that enhances the overall taste of the dish.

Be cautious with the salt when seasoning the dish. Since the shrimp and fish can release their own brininess, taste the mixture before adding more salt to avoid over-salting.

Frequently Asked Questions

Can I substitute the shrimp with another protein?

Yes, you can substitute the shrimp with chicken, scallops, or tofu for a vegetarian option. Adjust the cooking time accordingly to ensure the protein is fully cooked.

How should I store leftovers of the fish and shrimp rice?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave or heat on the stove to prevent it from drying out.

What should I do if the rice is undercooked after the suggested cooking time?

If the rice is undercooked, add a little more water (about 1/4 cup), cover the pan, and let it simmer on low heat for an additional 5-10 minutes until the rice absorbs the moisture.

Recommended Drink Pairings

  • Sauvignon Blanc: This white wine's crisp acidity complements the seafood and balances the richness of the dish.
  • Pinot Grigio: A light and refreshing option that pairs well with the shrimp and fish without overpowering their flavors.
  • Sparkling Water: The bubbles cleanse the palate and enhance the meal's freshness, making it a great non-alcoholic choice.
  • Ginger Ale: Its slight spiciness and sweetness can complement the savory elements of the dish while adding a refreshing touch.
  • Green Tea: The subtle earthiness of green tea provides a nice contrast to the seafood and can be enjoyed hot or cold.

Ingredients

1/2 lb of shrimp in shell (heads removed but save them)2 fish loins (fish of your choice)½ of a green pepper, diced½ of a red pepper, diced1 medium onion, chopped2 garlic cloves, chopped2 peeled tomatoes, cut in small piecesSalt and pepper (to taste)3 cups of water1 cup of riceOlive oil (to taste)1 bay leafParsley

Equipment:

SaucepanStrainerKnifeCutting boardMeasuring cupsWooden spoon

With all your ingredients and equipment gathered, you are ready to get started!

Directions

  1. Place the heads of the shrimp in a saucepan with water, salt and bring to a boil over medium heat, let it boil for about 10 minutes, strain and put aside the cooking water (throw out the heads of the shrimp).
  2. In a saucepan, place the olive oil, chopped onion, garlic, the bay leaf and sauté.
  3. Add the peppers and sauté for another 5 minutes.
  4. Add the peeled tomatoes and cook on a low heat for another 5 minutes.
  5. Over medium heat, add the water from the shrimp heads, bring to a boil and add the rice.
  6. After about 5 minutes, add the fish loins and 2 minutes later add the shrimp.
  7. Let it cook for a bit, when the rice is done, add the parsley and serve.

Adapted from a Recipe by: Anabela Silva

Nutritional Facts (Per Serving)

Calories
225 kcal
Fat
8 g
Carbs
18 g
Protein
11 g

You might also like these: Seafood Recipes

Reviews (2)

Anne
Anne
This is really good. Doubled the recipe to serve 6. I also added a chopped jalapeno with seeds with the bell peppers. Be sure to sea salt the water well while boiling the tails with shells.
5 Years ago, Monday, November 29, 2021

Tuga Pops
Tuga Pops
Thanks for the tip Anne. :)
5 Years ago, Monday, November 29, 2021

Tuga Pops

Joined 11 Years ago n/a
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