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
SPANISH RICE WITH SHRIMP
Make and share this Spanish Rice With Shrimp recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes.
- Add tomato, pepper, and celery; sauté 6 minutes.
- Stir in water, rice, and salt, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
- Add shrimp; cook 4 minutes or until shrimp are done.
Nutrition Facts : Calories 394.6, Fat 6.2, SaturatedFat 1.1, Cholesterol 172.8, Sodium 485.8, Carbohydrate 55.2, Fiber 4.8, Sugar 8.8, Protein 29.2
SPANISH SHRIMP AND RICE
This is the best Spanish rice I've ever tasted. Our friends request the dish when invited over.
Provided by Lytta Steeves
Categories Fish
Time 1h10m
Number Of Ingredients 2
Steps:
- 1. Heat veg. oil in a large deep skillet or wok over med. heat. Add onion, garlic and turmeric and cook until the onion is slightly softened about 3 minutes. Add the tomato, carrot and bell pepper, and cook until tender. Sprinkle with salt and pepper.
- 2. Add shrimp and cook until they begin to turn pink. Add rice, 2 cups water and 1/2 tsp. parsley, bring to a boil. Reduce the heat to med. low, cover and simmer until the rice is tender, about 15 to 20 minutes. Remove from heat and sprinkle in the peas and the remaining 1/2 tbsp. parsley. Cover and let stand 5 minutes.
- 3. Fluff the rice mixture with a fork, and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
SPANISH SHRIMP AND RICE RECIPE - (4.6/5)
Provided by á-38763
Number Of Ingredients 14
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. Per serving: Calories 511; Fat 13 g (Saturated 2 g); Cholesterol 172 mg; Sodium 556 mg; Carbohydrate 67 g; Fiber 2 g; Protein 31 g Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-shrimp-and-rice-recipe/index.html?oc=linkback
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- Combine garlic, 1 tablespoon olive oil, paprika, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Add shrimp, and toss to coat. Set aside.
- Heat remaining 1 tablespoon oil in a 3-quart saucepan over medium-high heat. Add onion, and cook 2–3 minutes until soft. Add rice, remaining 1/4 teaspoon salt, and turmeric. Add 2 1/2 cups cold water; cover and reduce heat to low. Cook 4 minutes; remove from heat. Stir in peas, and let stand, covered, until ready to serve.
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