When the shrimp begins to sizzle, add remaining shrimp and cook 2 to 3 minutes on each side.

Half way through the cooking time, stir the rice to make sure it cooks evenly. Cook the rice uncovered on high heat until it absorbs most of the water (see image above). Peel & devein shrimp and set aside.

Vigo yellow rice is completely seasoned with saffron imported from spain.

In a skillet, heat oil on medium. Add the shrimp and cook until it turns pink. Place lid on pot, reduce heat to low and cook for 20 minutes, or until water is absorbed.

A mix of tomatoes, broth, and vegetables tossed with sautéed shrimp sausage and yellow rice all made in less than 30 minutes.

Minutes after the rice has started, place the shrimp in the grill basket. Sprinkle with adobo and serve over yellow rice topped with parsley and pimento strips for garnish. While peas are warming in rice, prepare shrimp.

Remove shrimp and garlic slices from oil with a slotted spoon.

Place the onions and garlic in the pan and stir for 2. In a large saute' pan; Add peas, place lid back on and let sit for 5 minutes.

Rinse the rice well and place it in a large bowl.

Made with fresh or frozen shrimp, this fried rice recipe also features greens, such as spring onion, cilantro (fresh coriander), and peas. For the vigo olive oil, it is cold. Add the wine and let it reduce.