SPANISH SHRIMP AND RICE

SPANISH SHRIMP AND RICE image

Provided by Lytta Steeves

Categories Fish

Time 1h10m

Number Of Ingredients 2

3 tbsp vegetable oil, 1 small onion, chopped, 2 cloves garlic, chopped, 1/2 tsp turmeric, 1 med. tomato, chopped, 1 small carrot, diced, salt, and pepper, 1 lb. large shrimp, peeled and deveined, 1 1/2 cups converted white rice, 1 tbsp chopped fresh
parsley, 1/2 cup frozen peas, thawed, 1/2 red bell pepper, diced, hot sauce, optional

Steps:

1. Heat veg. oil in a large deep skillet or wok over med. heat. Add onion, garlic and turmeric and cook until the onion is slightly softened about 3 minutes. Add the tomato, carrot and bell pepper, and cook until tender. Sprinkle with salt and pepper.
2. Add shrimp and cook until they begin to turn pink. Add rice, 2 cups water and 1/2 tsp. parsley, bring to a boil. Reduce the heat to med. low, cover and simmer until the rice is tender, about 15 to 20 minutes. Remove from heat and sprinkle in the peas and the remaining 1/2 tbsp. parsley. Cover and let stand 5 minutes.
3. Fluff the rice mixture with a fork, and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.