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Cast iron skillet with saffron rice topped with roasted shrimp with a black fork on top on a wooden board on a wooden tabletop.

Roasted Shrimp with Saffron Rice

roasted pepper aioli

STARS

Welcome to a roast of flavors galore. Toss fresh, tender shrimp with smoked paprika and roast them to bring out the distinct flavors. Complement the dish with savory Spanish-style saffron rice, roasted peppers, peas and roasted artichoke hearts. Serve with roasted pepper aioli.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour and 10 minutes
Active Time:  20 minutes
Ingredients

Paella Rice

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ½ teaspoon saffron, soaked in water for 10 minutes 
  • 1 teaspoon smoked paprika
  • 2 cups arborio rice 
  • 1 teaspoon salt
  • 1 cup frozen peas
  • ¼ cup piquillo peppers, drained and minced
  • 1 lemon, sliced into wedges.

Artichokes

  • 1 can artichoke hearts, drained and rinsed
  • 1 tablespoon olive oil

Paprika Shrimp

  • 2 pounds shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Red Pepper Aioli

  • 1 cup mayonnaise
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 1 can roasted red peppers, drained and minced
  • Salt and pepper to taste
Directions
1
Heat the oil in a large saucepan and sauté the garlic, saffron and paprika until fragrant, about 1 minute. Stir in the rice and toast, stirring, until opaque. Add 4 cups of water and salt and bring to a boil. Turn the heat to low and simmer for 20-25 minutes, until tender. Fold in the peas and piquillo peppers.
2
Preheat the oven to 400°F. 
3
Toss the artichoke hearts with the oil on a baking sheet and roast for 10-15 minutes, until crisp. 
4
Reduce the oven to 375°F
5
Toss the shrimp with oil, paprika and a pinch of salt and pepper on a baking sheet. Roast for 6 to 8 minutes, or until cooked through. 
6
To make the aioli, combine all ingredients in a small bowl. Stir well with a whisk. 
7
To serve, divide the rice between plates. Top with artichoke hearts, shrimp and drizzle with aioli.

Roasted Shrimp with Saffron Rice

roasted pepper aioli

STARS

Welcome to a roast of flavors galore. Toss fresh, tender shrimp with smoked paprika and roast them to bring out the distinct flavors. Complement the dish with savory Spanish-style saffron rice, roasted peppers, peas and roasted artichoke hearts. Serve with roasted pepper aioli.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour and 10 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Paella Rice

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ½ teaspoon saffron, soaked in water for 10 minutes 
  • 1 teaspoon smoked paprika
  • 2 cups arborio rice 
  • 1 teaspoon salt
  • 1 cup frozen peas
  • ¼ cup piquillo peppers, drained and minced
  • 1 lemon, sliced into wedges.

Artichokes

  • 1 can artichoke hearts, drained and rinsed
  • 1 tablespoon olive oil

Paprika Shrimp

  • 2 pounds shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Red Pepper Aioli

  • 1 cup mayonnaise
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 1 can roasted red peppers, drained and minced
  • Salt and pepper to taste

Directions

1
Heat the oil in a large saucepan and sauté the garlic, saffron and paprika until fragrant, about 1 minute. Stir in the rice and toast, stirring, until opaque. Add 4 cups of water and salt and bring to a boil. Turn the heat to low and simmer for 20-25 minutes, until tender. Fold in the peas and piquillo peppers.
2
Preheat the oven to 400°F. 
3
Toss the artichoke hearts with the oil on a baking sheet and roast for 10-15 minutes, until crisp. 
4
Reduce the oven to 375°F
5
Toss the shrimp with oil, paprika and a pinch of salt and pepper on a baking sheet. Roast for 6 to 8 minutes, or until cooked through. 
6
To make the aioli, combine all ingredients in a small bowl. Stir well with a whisk. 
7
To serve, divide the rice between plates. Top with artichoke hearts, shrimp and drizzle with aioli.