Garlic Shrimp and Chorizo Rice (Rice Cooker Recipe)
Ingredients
2 tablespoons olive oil
1 tablespoon sherry
1 teaspoon paprika
6 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 pound jumbo shrimp, peeled and deveined
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 of crushed red pepper flakes
3 cups water
1 cup fresh flat-leaf parsley, finely chopped, plus extra for garnish
Juice of 1/2 lemon, plus lemon slices for serving
Instructions
-
Marinate the Shrimp:
In a medium bowl, whisk together the olive oil, sherry, paprika, garlic, 1/2 teaspoon salt, and a few grinds of black pepper. Add the shrimp and toss to coat. Set aside to marinate while preparing the rice. -
Assemble in the Rice Cooker:
Add the chopped chorizo to a 6-quart rice cooker. Layer the red bell pepper and sliced onion on top, followed by the rice. Sprinkle with crushed red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Pour in the 3 cups of water. -
Cook the Dish:
Place the marinated shrimp on top of the rice mixture, making sure to drizzle in all the garlicky marinade. Cover and cook according to the rice cooker’s instructions, typically 30 to 35 minutes. If the shrimp appear fully cooked before the rice is done, remove them and continue cooking the rice until the cycle completes. -
Finish and Serve:
Once the rice is fully cooked, remove the shrimp (if not already set aside) and fluff the rice, stirring in the chopped parsley and lemon juice. Spoon the rice into bowls, top with shrimp, and garnish with additional parsley. Serve with lemon slices for extra brightness.
