Mozambican shrimp rice

🍤 Tender rice cooked with shrimp, tomato, garlic and lime, with piri-piri on the side.

Ingredients

• 🍚 300 g long-grain rice, rinsed and drained
• 🍤 500 g raw peeled shrimp, fresh or thawed in the refrigerator
• 🧅 1 medium onion, finely chopped
• 🧄 3 garlic cloves, chopped
• 🍅 2 ripe tomatoes, chopped, and 1 tbsp tomato paste
• 🫒 2 tbsp vegetable oil
• 💧 550 ml hot water or low-salt stock
• 🍋 1 lime: finely grated zest and juice to serve
• 🌿 1 bay leaf and 2 tbsp chopped fresh coriander
• 🧂 1/2 tsp salt, black pepper; adjust for the stock
• 🌶️ Fresh piri-piri or hot sauce, optional and served separately

Preparation

Rinse the rice until the water is almost clear, drain it, and keep the shrimp chilled while preparing the other ingredients.

Heat the oil in a wide pot. Soften the onion for 5 minutes without browning, then add the garlic and cook for 30 seconds.

Stir in the tomatoes and paste. Reduce for 8–10 minutes until thick and no longer raw-smelling.

Add the rice and stir gently for 2 minutes. Pour in the hot water, bay leaf, pepper and measured salt.

Bring to a simmer, cover and cook over very low heat for 15–18 minutes without lifting the lid. Check the package if using another rice variety.

Arrange the shrimp over the rice, cover and cook for 4–6 minutes, until opaque and just firm. Do not overcook them.

Turn off the heat and rest for 5 minutes. Remove the bay leaf, fluff gently and add lime zest and coriander; serve lime juice and piri-piri on the side. 🍋