Rice with Shrimp

How to prepare rice with shrimp

1. Put 1.5 L of salted water in a pot and bring to a boil. When the water is boiling, add the shrimp and leave them just until they turn pink (1-2 minutes). Drain them but reserve the water. Put the water back in the pot.
2. Clean the shrimp, removing the head, shell, and tail. Leave the tail on just 6 shrimp (you'll use them for decoration). Cut the completely cleaned shrimp into 3-4 pieces.
3. Put everything you cleaned off the shrimp (the head rinsed under water, shells, and tails) back in the pot with water and boil for 15 minutes. You'll get a shrimp stock. When it's ready, strain it.
4. Meanwhile, finely chop the onion and bell pepper. Sauté the vegetables in hot oil until well softened. Add the tomatoes crushed with a fork and continue sautéing until the oil rises above the vegetables. Add the crushed garlic and wine and cook until the wine has completely evaporated and the oil separates on top again. Remove the vegetables to a plate.
6. In the pan, in place of the vegetables, add the rice, 2 1/2 cups shrimp stock (from step 3), cumin, turmeric, and salt and pepper to taste. Bring to a boil, then cover and cook over very low heat until the rice is completely cooked and the stock is absorbed (about 15-20 minutes).
7. Add the vegetables and chopped shrimp over the rice. Mix and adjust salt.
8. Place the whole shrimp for decoration on top, cover the pan, and let it sit for 10 minutes.

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