Spanish Shrimp and Rice

[the_cooking_mom]

Очень вкусное, легкое (не считая масла, в нем нет никакого жира) и быстрое в приготовлении блюдо. Вчера делала на ужин и нам очень понравилось. Оно довольно plain, поэтому рекомендуется сервировать с острым соусом, что я и сделала.

4 servings

3 tablespoons vegetable oil (брала 1 авокадового)
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 (на двоих брала меньше)
1 1/2 cups converted white rice (сварила отдельно 3/4 чашки)
1 tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
Hot sauce, for serving (optional)

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.html?oc=linkback