Spanish Shrimp & Rice

with Vegetables & Aioli

  • Group Created with Sketch.
    Time
    50 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories
WW Freestyle
11 Smart Points

For this rich, flavorful dish, you’ll cook tender vegetables, tomato paste, and a blend of traditional spices alongside sushi rice, whose natural starchiness lends creamy, hearty texture to the robust base for our plump shrimp and aromatic aioli.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Spanish Shrimp & Rice with Vegetables & Aioli
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Sushi Rice
  • 1 Zucchini
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 2 Scallions
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sherry Vinegar
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Capers
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Thinly slice the scallions, separating the white bottoms and hollow green tops. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores and medium dice. Roughly chop the capers. In a bowl, combine 3/4 of the garlic paste, the sliced white bottoms of the scallions, diced zucchini and peppers, and chopped capers. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and half the spice blend. Stir to coat. 

Cook the shrimp:
2 Cook the shrimp:

In a medium, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer and cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl; cover with foil to keep warm. 

Cook the vegetables:
3 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. 

Cook the rice:
4 Cook the rice:

Add the rice to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomato paste and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated. Add 2 1/2 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Reduce the heat to medium. Loosely cover the pan with foil and cook, stirring occasionally, 18 to 20 minutes, or until the water has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. 

Make the aioli & serve your dish:
5 Make the aioli & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise and as much of the remaining garlic paste as you’d like; season with salt and pepper. Serve the cooked vegetables and rice topped with the cooked shrimpaioli, and sliced green tops of the scallions. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Thinly slice the scallions, separating the white bottoms and hollow green tops. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores and medium dice. Roughly chop the capers. In a bowl, combine 3/4 of the garlic paste, the sliced white bottoms of the scallions, diced zucchini and peppers, and chopped capers. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and half the spice blend. Stir to coat. 

2 Cook the shrimp:

In a medium, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer and cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl; cover with foil to keep warm. 

Cook the shrimp:
Cook the vegetables:
3 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. 

4 Cook the rice:

Add the rice to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomato paste and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated. Add 2 1/2 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Reduce the heat to medium. Loosely cover the pan with foil and cook, stirring occasionally, 18 to 20 minutes, or until the water has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. 

Cook the rice:
Make the aioli & serve your dish:
5 Make the aioli & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise and as much of the remaining garlic paste as you’d like; season with salt and pepper. Serve the cooked vegetables and rice topped with the cooked shrimpaioli, and sliced green tops of the scallions. Enjoy!