Ryzi Tou Psara Rice W Shrimp And Mussels Recipes

SPANISH RICE AND SHRIMP

Steps:

• Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
• Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
• Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

CREOLE MUSSELS WITH RICE

Steps:

• Combine the rice, 1 tablespoon butter, 1/4 teaspoon salt and 2 cups water in a saucepan. Bring to a boil, stirring occasionally. Reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and set aside.
• Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the onion and celery, season with salt and cook until just tender, about 8 minutes. Add the tomatoes, garlic, Worcestershire sauce and Cajun seasoning; cook until the tomatoes start breaking down, about 2 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add 1 cup water and the mussels and season with salt. Cover and cook until the mussels open, 4 to 5 minutes (discard any unopened mussels). Remove from the heat and stir in the remaining 1 tablespoon butter; season with salt.
• Fluff the rice with a fork and divide among bowls. Top with the mussels and broth; sprinkle with parsley.

FILIPINO YELLOW RICE WITH SHRIMP AND CHORIZO

Steps:

• Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. When the liquid boils, stir it, remove the pan from the heat and allow the saffron to steep while you continue with the recipe.
• Add the peppers, chiles, garlic, onions and cilantro to a food processor and pulse until finely chopped. Reserve 3/4 cup of the sofrito for the rice and refrigerate or freeze the remainder for another use (see Cook's Note).
• Heat 2 tablespoons of the olive oil in a 5-quart saucepan over medium-high heat. Sprinkle the shrimp with the paprika and some salt and pepper. Add the shrimp to the pan and sear for 1 to 2 minutes per side. Transfer to a plate and set aside; reserve the pan.
• Lower the heat to medium low, then add the chorizo and remaining 1 tablespoon olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo turns bright orange, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to the plate with the shrimp; reserve the pan.
• Add the rice to the pan and toast, stirring, until the rice turns orange from the rendered fat and begins to look opaque and chalky, 4 to 5 minutes. Add the reserved sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits stuck to the bottom of the pan. Add the capers, brine and 2 teaspoons salt.
• Stir in the saffron-infused chicken broth, then allow the rice to cook, undisturbed, until the surface pokes up slightly and little bubble "dimples" begin to form in the center, 6 to 8 minutes. Stir the rice, then flatten the top to allow the rice to cook evenly. Cover the pan, lower the heat to low and cook for 25 minutes without removing the lid (trust the process).
• Remove from the heat and fluff the rice with a fork. Fold in the reserved shrimp and chorizo and the vinegar. Allow to sit covered for 5 minutes before serving.

PUERTO RICAN SHRIMP AND RICE

Steps:

• Combine seasonings in medium bowl. Add shrimp; toss to coat.
• Heat dressing in large skillet on medium-high heat. Add shrimp; cook 5 min. or until shrimp turn pink and are browned on both sides, stirring frequently. Remove shrimp from skillet; keep warm. Add onions and rice to skillet; cook 5 min. or until onions are crisp-tender. Stir in broth and water; bring to boil. Cover; reduce heat to low. Simmer 15 min. or until rice is tender.
• Add tomatoes with their liquid, the peppers, ham and shrimp; stir. Cover. Cook 5 to 10 min. or until heated through.

BLACK RICE WITH MUSSELS AND SHRIMP

Steps:

• Combine the rice with equal amounts water and cook according to directions on package set aside.
• Heat the oil in a large pot over medium heat. Add the leeks or onions and cook until tender (about 5 minutes). Add garlic and fennel seeds and continue cooking for another minute. Add the wine and cook over high heat until about half has been absorbed. Stir in tomatoes, salt and red pepper.
• Bring the tomato mixture to a boil. Add the mussels, cover and steam over high heat, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Reduce the heat slightly, push the mussels aside and submerge shrimp in the liquid. Cook until the shrimp are uniformly cooked, 1 to 2 minutes. Adjust seasonings to taste.
• To serve transfer the rice with a slotted spoon among four large, shallow, individual soup bowls. Ladle the mussels (discard ANY unopened ones, shrimp and broth on top. Garnish with parsley. Serve immediately.

RYZI TOU PSARA (RICE W/ SHRIMP AND MUSSELS)

Steps:

• Heat the olive oil in a pan and lightly sauté the onions.
• Add the mussels, shrimp and the tomatoes and cook over a medium heat for 5 minutes.
• Pour in the ouzo then add the rice and saute for two minutes. Remove shrimp and set aside. Add water.
• Season with salt and pepper then cover and continue cooking for a further 15 minutes. Add shrimp back to rice mixture.
• Serve immediately.