Spanish Shrimp and Rice

2014-03-14
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    511
  • Fat

    13 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    172 milligrams
  • Sodium

    556 milligrams
  • Carbohydrate

    67 grams
  • Fiber

    2 grams
  • Protein

    31 grams

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)

Method

Step 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. 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.

Step 2

 Photograph by Christopher Testani

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