Ingredients

The following ingredients have 4 Servings
  • 2 lbs Shrimp (peeled and deveined)
  • 3 tablespoons Vigo Extra Virgin Olive Oil
  • 1 teaspoon Cumin (divided)
  • 14.5 oz Canned diced tomatoes (drained)
  • 2 Green Peppers (diced)
  • 2 Red Peppers (diced)
  • 3 Large Onions (diced)
  • 3 Garlic Cloves (minced)
  • 1/4 cup Parsley (chopped)
  • 1 - 1lb bag Vigo Yellow Rice (equals 2 1/4 cups)
  • 1/2 cup White Wine (dry)
  • 2 3/4 cups Seafood Stock
  • 2 cups Green Peas (frozen)
  • Salt + Pepper

Instruction

  • Preheat Oven to 400 Degrees Fahrenheit 
  • Season shrimp with 1 teaspoon of Vigo Olive Oil, salt, pepper, and 1/2 teaspoon cumin
  • Place shrimp on a single layer in an aluminum lined sheet pan. Set aside
  • Heat 2 tablespoons of Vigo Olive Oil in a rimmed pot over medium heat
  • Add the tomatoes, peppers, and onions. Sautee for 3-4 minutes. Season with 1/2 teaspoon cumin, salt, and pepper
  • Add the garlic and the parsley. Stir 1-2 minutes or until garlic has cooked
  • Add the Vigo Yellow Rice and stir so that the rice toasts up in the oil 
  • Pour in the white wine. Stir
  • Pour the seafood stock and increase the heat 
  • As soon as the stock starts bubbling, cover and reduce the heat to low. Cook the rice for 20 minutes - NO PEEKING!
  • Meanwhile, roast the shrimp for  approximately 7 minutes or until it curls up and turns pink
  • Remove from the heat and place on a cutting board. Remove the tails and chop half of the shrimp in small pieces. Leave the rest whole
  • After 20 minutes, uncover the rice, fluff with a fork and add the frozen peas. Check the seasoning 
  • Add the shrimp, mix, and serve
  • Enjoy!