Spanish Shrimp and Rice

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

New year 2016

Салат от Tiffuny: http://the-cooking-mom.dreamwidth.org/50797.html

Селедка под шубой: http://the-cooking-mom.dreamwidth.org/135175.html

Оливье

Заливное или холодец из птицы: http://bergberg.livejournal.com/448971.html

Calamari with Potatoes and Peas Recipe

Мне очень понравилось. Источник: http://www.saveur.com/article/Recipes/Calamari-with-Potatoes-and-Peas


INGREDIENTS
½ cup extra-virgin olive oil
1 tsp. dried oregano
8 cloves garlic, minced
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
3 tbsp. red wine
2 28-oz. cans whole peeled tomatoes in juice, crushed
1 bay leaf
2 lb. russet potatoes, peeled and cut into 1″ chunks
1 lb. cleaned calamari, bodies cut into ¼″-wide rings
1 ½ cups frozen peas
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS
Heat oil in an 8-qt. saucepan over medium-high heat. Add oregano, garlic, onion, carrot, and celery; cook until soft, about 10 minutes. Add wine; cook until evaporated, about 3 minutes. Add tomatoes, bay leaf, and 2 cups water; boil. Reduce heat to low; cook until slightly reduced, about 30 minutes. Stir in potatoes; cook until potatoes begin to break down in sauce, about 30 minutes. Stir in calamari and peas; cook until calamari is tender, about 5 minutes. Season with salt and pepper.