Paula cooked us tonight! Spanish Shrimp and Rice. It was delicious. It was also another recipe from the Food Network magazines in our house. This one came from the May issue.

First you need to heat a few tablespoons of vegetable oil in a large, deep skillet over medium heat. Add 1 small chopped onion, 2 cloves of minced or chopped garlic and 1/2 teaspoon turmeric. Cook until the onion is slightly softened, about 3 minutes. Add 1 medium tomato, 1 small diced carrot and 1 diced red bell pepper and cook, stirring occasionally, until tender, another 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste.

Add 1 pound of peeled and deveined shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add 1 2/3 cups of cooked rice, 2 cups water and 1/2 tablespoon parsley and 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 1/2 cup frozen (but thawed) peas and parsley. Season with salt and pepper. Serve with hot sauce.

Picture of Spanish Shrimp and Rice Recipe

 

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