Chorizo, Shrimp and Yellow Rice

Name: Chorizo, Shrimp and Yellow Rice
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups long grain rice, cooked according to package directions (but with the addition of 1/4 teaspoon turmeric or saffron and some butter and salt and pepper); 2 garden cucumbers, peeled, seeded and cut into 1/2-inch half moons; Orange zest; 2 links of chorizo, cut into 1/4-inch rounds; 12 ounces peeled and deveined shrimp cut into 1/2-inch chunks; Salt and pepper; Red pepper threads

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Level: Easy
Total: 1 hr 5 min

Prep: 45 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 1 hr 5 min

Prep: 45 min
Cook: 20 min

Yield: 4 servings

Ingredients

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1 1/2 cups long grain rice, cooked according to package directions (but with the addition of 1/4 teaspoon turmeric or saffron and some butter and salt and pepper)

2 garden cucumbers, peeled, seeded and cut into 1/2-inch half moons

Orange zest

2 links of chorizo, cut into 1/4-inch rounds

12 ounces peeled and deveined shrimp cut into 1/2-inch chunks

Salt and pepper

Red pepper threads

Directions

Start your dinner by making the rice; set the cucumbers in a steamer over water flavored with orange zest. Slowly fry the chorizo slices, turning once, in the olive oil until they render their fat. Add the shrimp and saute over high heat for a minute or until just turning opaque. Center rice on a platter, making a well in the center. Spoon the chorizo and shrimp in the middle and wreath it with steamed cucumber slices.