Gazpacho Shrimp and Rice

Gazpacho Shrimp and Rice Recipe - A Taste of Spain

Region / culture: Spain | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Gazpacho Shrimp and Rice is a delicious and nutritious dish that combines the flavors of fresh vegetables, succulent shrimp, and fluffy rice. This recipe is perfect for a light and refreshing meal that is easy to prepare.

History

Gazpacho Shrimp and Rice is a modern twist on the classic Spanish dish, gazpacho. Gazpacho is a cold soup made from tomatoes, peppers, cucumbers, and other fresh vegetables. This recipe takes the flavors of gazpacho and combines them with shrimp and rice to create a hearty and satisfying meal.

Ingredients

1 cup uncooked rice
0.5 tsp salt
1.5 cup white wine
0.5 cup water
1 tbsp vegetable oil, divided
1.5 cup broccoli florets
1 cup diced yellow squash
0.5 cup sliced green onions
0.5 cup sliced cucumber
0.5 cup sliced fresh mushrooms (about 2 oz (57 g))
1 lb (454 g) medium fresh shrimp, peeled and deveined
1 tomato, seeded and diced
2 tbsp grated parmesan cheese
0.25 tsp ground black pepper

How to prepare

Combine rice, salt, wine, and water in a large saucepan.
Heat the mixture to boiling and stir once or twice.
Lower the heat to simmer and cover with a tight-fitting lid.
Cook for 15 minutes or until the rice is tender and the liquid is absorbed.
Heat 2 tsp of oil in a wok or large skillet over medium-high heat.
Add broccoli, squash, and onions and stir-fry for 2 minutes.
Add cucumber and mushrooms and stir-fry for 3 to 4 minutes.
Remove the vegetables from the wok and set them aside.
Add the remaining 1 tsp of oil and heat it.
Add shrimp and stir-fry for 2 to 3 minutes.
Sprinkle with pepper.
Stir the shrimp and vegetables into the rice.
Toss with tomato, cheese, and pepper.

Variations

Substitute the shrimp with chicken or tofu for a different protein option.
Add diced avocado or olives for extra flavor and texture.
Use brown rice or quinoa instead of white rice for a healthier alternative.

Cooking Tips & Tricks

Be sure to cook the rice until it is tender and the liquid is absorbed to ensure a fluffy and flavorful base for the dish.

- Stir-frying the vegetables and shrimp separately helps to maintain their individual flavors and textures.

- Adding the vegetables and shrimp to the rice at the end allows them to retain their freshness and crunch.

Serving Suggestions

Serve Gazpacho Shrimp and Rice with a side of crusty bread or a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Stir-frying the vegetables and shrimp separately helps to maintain their individual flavors and textures.

- Cooking the rice in wine adds a depth of flavor to the dish.

Ingredient Substitutions

Use any variety of vegetables you have on hand for the stir-fry.

- Substitute the white wine with chicken or vegetable broth for a non-alcoholic option.

Make Ahead Tips

Prepare the rice and vegetables ahead of time and store them in the refrigerator until ready to cook the shrimp.

- Cook the shrimp just before serving to ensure they are fresh and flavorful.

Presentation Ideas

Serve Gazpacho Shrimp and Rice in individual bowls garnished with fresh herbs or a sprinkle of parmesan cheese. - Arrange the dish on a platter with a drizzle of olive oil and a squeeze of lemon for a beautiful presentation.

Pairing Recommendations

Pair Gazpacho Shrimp and Rice with a crisp white wine or a light beer for a refreshing and complementary beverage.

- Serve with a side of garlic bread or a simple green salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat Gazpacho Shrimp and Rice in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 3g

Fats

- Total Fat: 7g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 30% DV

- Calcium: 10% DV

- Iron: 15% DV

Alergens

Contains shellfish (shrimp)

- Contains dairy (parmesan cheese)

Summary

Gazpacho Shrimp and Rice is a well-balanced meal that provides a good source of carbohydrates, proteins, and essential vitamins and minerals. It is relatively low in calories and fats, making it a healthy option for a satisfying meal.

Summary

Gazpacho Shrimp and Rice is a flavorful and nutritious dish that combines the fresh flavors of vegetables, succulent shrimp, and fluffy rice. This recipe is easy to prepare and perfect for a light and refreshing meal. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Gazpacho Shrimp and Rice. It was a hot summer day, and I had been invited to a friend's house for a dinner party. As soon as I walked into the kitchen, I was hit with the intoxicating aroma of ripe tomatoes, garlic, and fresh herbs. My friend's mother, Maria, was bustling around the kitchen, chopping vegetables and stirring pots on the stove.

I watched in amazement as Maria effortlessly whipped up a batch of gazpacho, a chilled Spanish soup made with tomatoes, cucumbers, bell peppers, and garlic. She explained that the secret to a good gazpacho was using the freshest, ripest ingredients possible. She also added a splash of sherry vinegar for brightness and depth of flavor.

After the gazpacho was finished, Maria turned her attention to the shrimp and rice. She sautéed the shrimp in a fragrant mixture of garlic, olive oil, and paprika until they were just cooked through and perfectly tender. She then added the shrimp to a pot of simmering rice, along with a generous amount of chicken broth and a pinch of saffron for color and flavor.

As the rice cooked, Maria shared with me the story of how she learned to make this dish. She told me that she had spent a summer in Spain many years ago, where she had fallen in love with the vibrant flavors and bold spices of Spanish cuisine. She had learned the recipe for Gazpacho Shrimp and Rice from a local chef, who had generously shared his secrets with her.

Maria explained that the key to a successful Gazpacho Shrimp and Rice was patience and attention to detail. The rice needed to be cooked slowly and gently, allowing the flavors to meld together and the saffron to infuse every grain. The shrimp had to be cooked just right, so they were tender and juicy without being overdone.

I listened intently as Maria shared her tips and tricks for making the perfect Gazpacho Shrimp and Rice. I asked her for the recipe, and she gladly wrote it down for me on a worn index card, stained with years of use in her kitchen.

I couldn't wait to try making Gazpacho Shrimp and Rice for myself. I spent the next few days gathering all the ingredients, carefully selecting the ripest tomatoes, the freshest shrimp, and the highest quality saffron I could find. I followed Maria's instructions to the letter, chopping, sautéing, and simmering with care and precision.

When the dish was finally finished, I ladled the gazpacho into bowls, topped with a spoonful of the shrimp and rice mixture. I took my first bite, and my taste buds exploded with the flavors of ripe tomatoes, sweet shrimp, and fragrant saffron. It was a revelation, a dish that transported me back to that hot summer day in Maria's kitchen.

From that moment on, Gazpacho Shrimp and Rice became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and quiet nights at home with just my husband. Each time I cooked it, I felt a connection to Maria and the generous chef who had shared his recipe with her.

Now, as I pass this recipe on to you, I hope you will feel that same sense of wonder and joy that I did when I first learned to make Gazpacho Shrimp and Rice. May it bring you warmth, comfort, and a taste of the Mediterranean wherever you may be. Bon appétit!