Inspired by Spanish garlic shrimp, this ultra-simple dish is cooked entirely in a rice cooker. It’s boosted with the smoky flavors of chorizo and paprika, then rounded out with crunchy red peppers and a bright squeeze of lemon at the end. Layering the cooked chorizo on the bottom of the rice cooker releases a bright orange oil that flavors the rice. And the steam helps soften the sausage in a way that other cooking methods do not. Jumbo shrimp work better than large shrimp for this recipe because they won’t overcook.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon sherry
- 1 teaspoon paprika
- 6 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 pound peeled and deveined jumbo shrimp
- 6 ounces fully-cooked chorizo, casings removed, chopped
- 1 red bell pepper, finely chopped
- 1 small onion, thinly sliced
- 2 cups long-grain rice
- Pinch crushed red pepper flakes
- 1 cup fresh flat-leaf parsley, finely chopped, plus more for serving
- Juice of 1/2 lemon, plus slices for serving
Instructions
- Whisk the olive oil, sherry, paprika, garlic, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Fold in the shrimp until combined. Set aside.
- Add the chorizo to a 6-quart rice cooker, followed by the red pepper and then the onion. Top with the rice, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper. Pour in 3 cups of water, then place the shrimp on top, making sure all the garlicky oil from the bowl gets into the cooker. Put the lid on the rice cooker and cook according to the manufacturer’s instructions. (Depending on your rice cooker, this should take 30 to 35 minutes. If your rice cooker has not turned off after 30 minutes, remove the shrimp, place the lid back on the rice cooker and continue cooking until the machine indicates the cycle is complete.)
- Use tongs to remove the shrimp to a plate. Fold the parsley and lemon juice into the rice mixture, making sure to mix up the ingredients from the bottom of the pot, until everything is well combined. Spoon the rice into bowls, top with the shrimp, sprinkle with some parsley and serve with a squeeze of lemon, if desired.
Nutrition Facts
| Calories | 469 |
| Total Fat | 17 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 120 milligrams |
| Sodium | 661 milligrams |
| Carbohydrates | 55 grams |
| Dietary Fiber | 2 grams |
| Sugar | 1 grams |
| Protein | 22 grams |
Reviews
Cooking the shrimp with the rice resulted in over cooked shrimp. Also too much liquid. Flavors are good, but recipe needs modifications.
Made this and I liked it but it totally needs some modifications. Rinse your rice! And after you do, use less water. The rice could also be cut in half to one cup because I felt like it was too much. I also used an entire 9 oz package of chorizo. And this recipe needs more shrimp too. Otherwise, this meal was pretty solid. I also added brown sugar to my shrimp and I think it added a nice touch. Lastly, the shrimp needs to be added at the very end since it takes so long to cook
Used 1 lb chorizo and chicken broth instead of water. Use 2 pounds of shrimp
I haven’t made this yet. But can I use an Instant Pot instead of a rice cooker? It has a “Rice” setting so I’m assuming that’s the same thing??
I made this recipe, but instead of using half of the chorizo I used the whole thing. I also replaced the olive oil with avocado oil and used lots of minced garlic squeeze. Overall it was good and adding extra garlic and chorizo definitely increased the flavoring.
Reading the “bland” comments. Y’all don’t know how to tweak the seasoning to your liking …? LOL
Followed closely (I believe) but it came out as an A+ soup. Will make again putting more chorizo in.
Based on reviews, I made some changes: I used the entire 9oz tube of mexican chorizo. I precooked the pepper and onion a bit in the chorizo pan. I mixed the chorizo, onions and peppers in the bottom of the rice cooker. I used chicken broth instead of water. I left out the red pepper flakes as I knew the extra chorizo would add spice, and my husband can’t do very spicy. Turned out great. Only thing id do differently is double the shrimp next time.
Well, this recipe went together just as it stated, and indeed it was easy to do. However, my wife and I both found it to be a bit bland. If we make it again, here is what we’ll do (although it will change it pretty dramatically): Double the amount of Chorizo. Add 1/2 lb. sliced kielbasa. Add 1 tablespoon cumin. Add one can of kidney beans, rinsed and drained. We did that with the remains of the original meal, and it was excellent. Some modifications could be made for all of that to work as a rice steamer meal.
Made it exactly as written. Outstanding!