Shrimp Garlic Rice Portuguese

Step 1

Peel and devein the shrimp, leaving tails intact if desired; pat dry with paper towels. Slice the garlic cloves thinly. Heat the stock in a separate pot and keep warm over low heat.

Step 2

In a large, heavy skillet or paella pan, heat the olive oil over medium-high heat. Add the sliced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant and just beginning to turn golden—do not brown.

Step 3

Pour in the dry white wine and let it simmer for 2 minutes to reduce slightly and burn off the alcohol. Add the rice and stir constantly for 2-3 minutes, coating each grain with oil, until the rice becomes translucent at the edges.

Step 4

Add the warm stock in batches, starting with 2 cups. Stir in the bay leaves, salt, and pepper. Bring to a simmer over medium heat and cook, stirring occasionally, for about 15-18 minutes until the rice is nearly tender and most liquid is absorbed.

Step 5

Arrange the shrimp evenly over the rice, pressing them in slightly. Do not stir. Continue cooking over medium heat for 4-5 minutes until the shrimp begins to turn pink.

Step 6

Stir the shrimp into the rice gently and continue cooking for 2-3 minutes more until the shrimp are fully opaque and cooked through, and any remaining liquid is absorbed. The rice should be creamy and tender, not mushy.

Step 7

Remove from heat and let rest for 2 minutes. Remove bay leaves, then stir in fresh parsley and squeeze fresh lemon juice over the top. Taste and adjust seasoning with salt and pepper.