Shrimp and Rice Pottage
A hearty and flavorful Venezuelan slow-cooked pottage made with shrimp and rice, perfect for a cold evening. This dish is rich in seafood flavor and has a comforting, homely feel.
Ingredients
- ●2 cups dried rice
- ●1 pound shrimp (heads removed, deveined, and shells discarded)
- ●4 cups slow-cooked shrimp broth
- ●2 tablespoons vegetable oil
- ●1 medium onion
- ●3 cloves garlic
- ●2 tablespoons tomato paste
- ●1 teaspoon dried thyme
Instructions
- 1
Heat the oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
- 2
Add the minced garlic and cook for 1 minute.
- 3
Add the tomato paste and cook for 2 minutes, stirring constantly.
- 4
Add the shrimp broth, thyme, and rice. Stir to combine, then bring to a boil.
- 5
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- 6
Add the shrimp to the pot and cook for an additional 2-3 minutes, or until they are pink and cooked through.
- 7
Season with salt and pepper to taste.
- 8
Serve hot, garnished with chopped fresh cilantro if desired.
- 9
Serve with a side of crusty bread or a green salad, if desired.