SALSA VERDE SEAFOOD WITH YELLOW RICE
Found this recipe in Hallmark magazine as a 4 ingredient challenge. It is simple and really good. This is good enough to serve for company. Enjoy!
Provided by Scrapbook Lori
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook yellow rice according to package directions.
- A few minutes before rice is done, pour salsa verde into medium skillet and heat over medium heat.
- Add shrimp and scallops, and cook for about 5 minutes.
- Spoon seafood mixture over yellow rice, and enjoy!
Nutrition Facts : Calories 138.8, Fat 1.7, SaturatedFat 0.2, Cholesterol 105.2, Sodium 831.6, Carbohydrate 6.8, Fiber 0.5, Sugar 1.7, Protein 22.6
SEAFOOD STEW WITH RICE AND SALSA CRIOLLA (ARROZ CON MARISCOS)
Steps:
- Make a paste from the roasted peppers by mincing them, then mashing them with the back of a fork. Mix in half of the Scotch bonnet. Save the other half of the chile pepper for the Salsa Criolla. Reserve the paste.
- Heat the stock in a pot. Add the mussels and clams. Cover the pot, but check after a few minutes and remove the mollusks to a bowl as they open. Once all they are all out of the pot, add the saffron to infuse the stock and remove from the heat.
- In a bowl, season the flour with salt and pepper. Lightly flour the sea bass. Heat a saute pan over medium-high heat with 1/4 cup of the annatto or canola oil. When it is quite hot, add the bass and sear until golden crisp. Remove the fish and reserve on a plate. Now add the calamari to the pan and cook for 1 minute and reserve with the sea bass. Next add the shrimp to the pan, with 2 tablespoons of the pepper paste and 1/4 cup of the beer. Saute until just cooked. Remove the shrimp with a slotted spoon and reserve with the rest of the seafood. Now reduce the cooking liquid to a light syrup and pour over the seafood. Reserve.
- To a deep soup pot over medium-high heat add the remaining 1/4 cup oil. When it is hot add the garlic and onion. Cook until they start to caramelize, 8 to 10 minutes. Add the rice and stir to coat. Pour in the chicken stock, cover and cook for 10 minutes. Stir with a fork, and add the seafood, the rest of the beer, and cilantro and stir once more. Cover again and turn down the heat to medium-low, cooking for about 25 minutes. While the rice cooks, make the Salsa Criolla.
- When the rice is done, stir in the peas and serve with the Salsa Criolla on the side.
- Put the onion in a small bowl. Squeeze the limes over them; discard the rinds. To this add the garlic, Scotch bonnet, and cilantro. Season with salt and pepper, to taste.
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