Arroz de Camarão is another fantastic Portuguese rice recipe. It comprises the locally grown Carolino rice, shrimp, tomatoes, onions, garlic and a mix of herbs and spices all cooked in a rich shrimp broth. It’s simply delicious, packed with Portuguese flavours and perfect for summer dinners, with the bonus of being a one pot recipe.
Portuguese Shrimp Rice
If you already prepared a Portuguese rice recipe before you are probably familiar with the process. The recipe starts with preparing the shrimp stock, for that I like using the heads and peel of the shrimp. So, it’s highly recommended to buy shrimp with its shell and head on, since these parts are packed with flavour and will produce a stock with vibrant colour taking your dish to a different level.
In Portugal I usually buy them frozen, since in most supermarkets the ‘fresh’ shrimp is usually pre-cooked and not ideal for this recipe. The caliber of your shrimp will depend on how chunky you want them. I recommend using something around 20/30. Keep in mind that when cleaned the weight of the shrimp will reduce by half.
The other ingredients are the usual: Carolino rice, onions, tomatoes, garlic, olive oil, a good white wine, olive oil, tomato concentrate, paprika, and fresh coriander to garnish!

How to Make Portuguese Shrimp Rice
This recipe uses 600g of whole shrimp, which when prepared yields around 300g cleaned shrimp, and 300g of heads and shells. Keep those heads and shells as they’ll be used in the stock!

Have you tried this recipe? Let me know in the comments!