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+ servings

Shrimp Paella

This Shrimp Paella dish is cooked Filipino-style like the popular bringhe which has coconut milk and yellow curry. I took a shortcut and used cooked white rice for this dish. It doesn't affect the outcome and in fact, the results were a scrumptious, vividly colorful rice entree with robust, earthy flavors and aromas from the curry and coconut combined. Make this for Mother's Day or any special family event and place it at the center of the table for a lively feast. This is an Asian in America recipe. Serves 4.
Cook Time40 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Shrimp Paella
Servings: 4 people
Calories: 274kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large skillet - 12 to 14 inches diameter
  • Paellera

Ingredients

  • 1 pound fresh large shrimps peeled, heads and tails removed
  • 1 can (12 fl. oz.) ginger ale or 7-Up
  • 1 Tablespoon calamansi or lemon juice
  • 1 whole (6 oz.) Spanish chorizo, sliced
  • 2 Tablespoons extra virgin olive oil
  • 4 cloves garlic peeled, minced garlic
  • 1 whole onion chopped
  • 1 whole red or green bell pepper sliced, seeded
  • 1 can (6 oz.) tomato sauce
  • 1 Tablespoon patis Filipino fish sauce
  • 2 teaspoons yellow curry powder
  • 1 cup vegetable or chicken broth
  • 1 cup sliced green beans, in 2-inch pieces
  • 3/4 cup frozen green peas
  • 1 can ( 15 oz./425 g) 1coconut milk
  • 4 to 5 cups cooked white rice must be refrigerated at least a day
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1 whole hard-boiled egg peeled, sliced, for garnish
  • 2 Tablespoons chopped fresh parsley for garnish
  • 1 whole lemon sliced, for garnish

Instructions

  • Boil the shrimps in a medium stock pot with the ginger ale and calamansi (or lemon juice). This should take about 5 minutes. Do not overcook or shrimps will get too soft to handle.
  • In a large skillet or a paellera, over medium heat, add the extra virgin olive oil. Pan sear quickly the chorizo slices for 2 to 3 minutes till they brown and flavor the oil. Remove the chorizos and drain on paper towels. Set aside.
  • In the same skillet, using the olive oil saute the garlic, onion, peppers. Add the fish sauce, curry and tomato sauce. Add the broth and blend well.
  • Add the green beans and peas. Cook till the vegetables are soft, for about 5 minutes.
  • Add the coconut milk, shrimps and chorizos. Blend well. Simmer for a few minutes, but lower heat so that the milk does not curdle. Stir every now and then so coconut milk does not stick to bottom of skillet.
  • Add the cooked rice. Season with salt and pepper. Mix all the ingredients well.
  • Garnish with hard boiled egg, chopped parsley and lemon slices. Serve immediately.
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Nutrition

Serving: 1g | Calories: 274kcal | Carbohydrates: 46g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 939mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg