Name: Spanish Shrimp and Rice
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: european
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

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

Courtesy of Food Network Magazine

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Spanish Shrimp and Rice

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