Peruvian Rice with Shrimp

The best Peruvian shrimp comes from the rivers in Arequipa. They are a freshwater species and very much appreciated for their size and flavor. Do not confuse them with langoustines, which are found in the ocean.

Serves: 4Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 4


  • Shells from 1 lb. shrimp
  • 1 Tbsp. olive oil
  • 1 tsp. tomato paste
  • 1 Tbsp. chopped onion
  • 1 clove garlic, minced
  • 1 Tbsp. chopped carrot
  • ½ cup white wine
  • 2½ cups water
  • ⅓ cup vegetable oil
  • ½ cup diced onion
  • 4 garlic cloves, chopped
  • 4 tomatoes, peeled, seeded, and chopped
  • 1 tsp. paprika
  • 1 bay leaf
  • 1 tsp. dried oregano
  • 1 cup white wine
  • 2 lbs. medium shrimp, peeled and deveined
  • 1 red bell pepper, diced
  • 3 cups cooked white rice
  • 3 Tbsp. chopped cilantro
  • Cilantro sprigs for garnish
  • 4 limes, cut in half


  • To make the shrimp stock, sauté the shrimp shells in a saucepan in 1 tablespoon olive oil. Add tomato paste, chopped onion, garlic, and carrot. Stir and after 5 minutes, add white wine and bring to a boil over high heat. Add water to barely cover the shells and vegetables (adding more water if necessary). Bring to a boil, turn down the heat to medium-low, and cook for 30 minutes, or until you have a flavorful stock. Pour through a strainer. Reserve the liquid and discard the solids.
  • To make the rice, heat the oil in a large saucepan over high heat. Add onion and garlic, stirring for 5 minutes. Add tomatoes, paprika, bay leaf, and dried oregano and continue cooking for 5 minutes. Incorporate the wine and bring to a boil. Discard the bay leaf.
  • Add the shrimp to the saucepan, stir, then add the stock and diced pepper. The shrimp should be ready in 3–4 minutes. Do not overcook or they will be rubbery and tough. As soon as the shrimp is cooked, add the rice to the pan and sprinkle with the chopped cilantro. Taste for seasoning and turn off the heat.
  • Serve with sprigs of cilantro and lime halves.