Rice with shrimp

Rice with Shrimp

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Cuban Rice With Shrimp


1 cup rice, uncooked,
2 cups chicken broth,
1/2 cup sofrito sauce,
1 red pepper, sliced,
1 Tbsp. vegetable oil,
1 Tbsp. butter,
2 Tbsp. chopped onion,
1/2 tsp. minced garlic,
1 Tbsp. sliced green onion,
20 small shrimps, peeled,
1 carrot, boiled and diced,
salt and pepper to taste.


Rinse the rice under cold water and boil it. Heat the oil and butter in a large skillet and saute the garlic, onion and sliced peppers for 4 minutes. Add the shrimp and saute for 1 minute more. Add the rest of the ingredients, including the boiled rice and toss well. Bring to a boil and reduce the temperature to simmer until the rice gets the desired consistency. This recipe yields 2 portions of the shrimp rice.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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