Spanish Shrimp & Rice with Zucchini, Peppers & Garlic Mayo

Spanish Shrimp & Rice

with Zucchini, Peppers & Garlic Mayo

45 MIN
2 Servings
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From the Test Kitchen

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.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Spanish Shrimp & Rice with Zucchini, Peppers & Garlic Mayo
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)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. 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, then medium dice. Roughly chop the capers. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste.In a bowl, combine the sliced white bottoms of the scallions, diced zucchini, diced peppers, chopped capers, and 3/4 of the garlic paste. Pat the shrimp dry with paper towels; remove the tails. Place in a separate bowl. Season with salt, pepper, and half the spice blend. Stir to coat. 

Cook the vegetables
2 Cook the vegetables

In a medium, high-sided pan (or pot), heat 1 tablespoon 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
3 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 constantly, 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, 30 seconds to 1 minute, or until combined. Reduce the heat to medium. Loosely cover the pan with foil and cook, stirring frequently and scraping the bottom of the pan, 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 shrimp
4 Cook the shrimp

Once the rice has cooked about 15 minutes, in a separate medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. 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. Turn off the heat. 

Make the garlic mayo & serve your dish
5 Make the garlic mayo & 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 shrimp and garlic mayo. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. 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, then medium dice. Roughly chop the capers. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste.In a bowl, combine the sliced white bottoms of the scallions, diced zucchini, diced peppers, chopped capers, and 3/4 of the garlic paste. Pat the shrimp dry with paper towels; remove the tails. Place in a separate bowl. Season with salt, pepper, and half the spice blend. Stir to coat. 

2 Cook the vegetables

In a medium, high-sided pan (or pot), heat 1 tablespoon 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 vegetables
Cook the rice
3 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 constantly, 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, 30 seconds to 1 minute, or until combined. Reduce the heat to medium. Loosely cover the pan with foil and cook, stirring frequently and scraping the bottom of the pan, 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. 

4 Cook the shrimp

Once the rice has cooked about 15 minutes, in a separate medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. 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. Turn off the heat. 

Cook the shrimp
Make the garlic mayo & serve your dish
5 Make the garlic mayo & 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 shrimp and garlic mayo. Garnish with the sliced green tops of the scallions. Enjoy! 

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