SPANISH SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
- Photograph by Christopher Testani
Nutrition Facts : Calories 511, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 556 milligrams, Carbohydrate 67 grams, Fiber 2 grams, Protein 31 grams
MEXICAN RICE WITH SHRIMP
My daughter gave me this recipe. I think she told me she got it from a Rachel Ray cookbook. I really like the flavors in this rice. You can make it without the shrimp but once I used them I really got to like them this way. The original recipe also included fajitas and guacamole and tomatoes but I haven't tried it that way...
Provided by Karla Harkins
Categories Other Side Dishes
Time 35m
Number Of Ingredients 12
Steps:
- 1. Heat saucepan over medium heat. Add butter and rice and cook until rice gets golden, stirring frequently so it doesn't burn. Add onions, bell pepper, jalapeno and garlic. Cook until vegetables are softened.
- 2. Add tomato paste, hot sauce and chicken stock. Cook covered for 13 minutes, without stirring. Once most of the liquid has been absorbed then stir and add shrimp on top of the rice and cover again. Cook until shrimp on top of rice turns pink and opaque, about 5 minutes. Don't overcook or the shrimp gets rubbery. Remove from heat and stir in cilantro. Serve as a side dish or as a main dish, adding more shrimp if used for this. Also good with a wedge of lime squeezed over the top.
- 3. This keeps well in the fridge. Just reheat in a bowl in the microwave. Enjoy!
SPANISH RICE AND SHRIMP
I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!
Provided by Mandy Blizzard
Categories World Cuisine Recipes European Spanish
Time 1h3m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
- Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
- Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.1 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 1.8 g, Sodium 646.6 mg, Sugar 2.8 g
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