Spanish Shrimp And Rice Recipe 465 Recipes

SPANISH SHRIMP AND RICE RECIPE - (4.6/5)

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

SPANISH RICE AND SHRIMP

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.

SPANISH SHRIMP AND RICE

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

SPANISH RICE WITH SHRIMP

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.

SRIRACHA SHRIMP FRIED RICE

Steps:

• Heat 10-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil, and heat until shimmering. Add shrimp; cook 2 minutes without moving. Add Sriracha sauce, and stir. Cook 1 minute longer; transfer shrimp with slotted spoon to small bowl, and cover with foil.
• Add remaining 1 teaspoon oil, the bell pepper, peas and whites of onions to skillet, and cook 2 to 3 minutes or until softened, stirring constantly.
• Add gingerroot and garlic; cook and stir about 30 seconds longer or until fragrant.
• Add soy sauce and brown sugar; cook 1 minute longer.
• Add rice; cook about 1 minute or until broken up and warmed.
• Return shrimp to pan; cook 1 minute to combine flavors. Stir in lime juice. Top with onion greens and toasted sesame seed.