Spanish Shrimp and Rice (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3 tablespoons vegetable oil |
1 small onion, chopped |
2 cloves garlic, chopped |
1/2 teaspoon turmeric |
1 medium tomato, chopped |
1 small carrot, diced |
1/2 red bell pepper, diced |
kosher salt and freshly ground pepper |
1 pound large shrimp, peeled and deveined |
1 1/2 cups converted white rice |
1 tablespoon chopped fresh parsley |
1/2 cup frozen peas, thawed |
hot sauce, for serving (optional) |
Directions:
1. 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.
2. 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.
3. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
4. 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
5. Photograph by Christopher Testani
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