Spanish Shrimp And Rice Recipes

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SPANISH SHRIMP AND RICE RECIPE - (4.6/5)



Spanish Shrimp and Rice Recipe - (4.6/5) image

Provided by á-38763

Number Of Ingredients 14

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)
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-shrimp-and-rice-recipe/index.html?oc=linkback

Steps:

  • 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/index.html?oc=linkback

SPANISH SHRIMP AND RICE



Spanish Shrimp and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

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)

Steps:

  • 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

Nutrition Facts : Calories 511, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 556 milligrams, Carbohydrate 67 grams, Fiber 2 grams, Protein 31 grams

SPANISH RICE WITH SHRIMP



Spanish Rice With Shrimp image

Make and share this Spanish Rice With Shrimp recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
5 cups chopped plum tomatoes (about 7 tomatoes)
1 cup chopped green bell pepper
1/2 cup chopped celery
2 cups water
1 cup uncooked medium grain rice
1/2 teaspoon salt
1 lb medium shrimp, peeled and deveined

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes.
  • Add tomato, pepper, and celery; sauté 6 minutes.
  • Stir in water, rice, and salt, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
  • Add shrimp; cook 4 minutes or until shrimp are done.

Nutrition Facts : Calories 394.6, Fat 6.2, SaturatedFat 1.1, Cholesterol 172.8, Sodium 485.8, Carbohydrate 55.2, Fiber 4.8, Sugar 8.8, Protein 29.2

SPANISH SHRIMP AND RICE



SPANISH SHRIMP AND RICE image

This is the best Spanish rice I've ever tasted. Our friends request the dish when invited over.

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.

SPANISH RICE AND SHRIMP



Spanish Rice and Shrimp image

I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!

Provided by Mandy Blizzard

Categories     World Cuisine Recipes     European     Spanish

Time 1h3m

Yield 4

Number Of Ingredients 9

2 cups water
1 (7 ounce) box Spanish yellow rice mix (such as Goya®)
3 tablespoons olive oil, divided
½ cup diced onion
1 pound uncooked medium shrimp, peeled and deveined
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon sweet and spicy seafood seasoning (such as McCormick®)
½ cup fresh parsley, or to taste

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.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.1 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 1.8 g, Sodium 646.6 mg, Sugar 2.8 g

SPANISH RICE AND SHRIMP ONE POT



Spanish Rice and Shrimp One Pot image

A speedy midweek meal with Mediterranean holiday flavors. If you don't want to spend time at the stovetop you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic and oil into an ovenproof dish, then bake for 15 mins at 400F. Stir in the rice, tomatoes and water, cover then bake for a further 20 mins stirring in the shrimp for the final 2 mins.

Provided by English_Rose

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion, sliced
1 red bell pepper, deseeded and sliced
1 green bell pepper, deseeded and sliced
2 ounces chorizo sausage, sliced
2 garlic cloves, crushed
1 tablespoon olive oil
9 ounces easy cook basmati rice
14 ounces chopped tomatoes
8 ounces raw peeled shrimp, defrosted if frozen

Steps:

  • Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onions, peppers, chorizo and garlic in the oil fo 3 mins.Stir in the rice and the chopped tomatoes with 2 cups boiling water, cover then cook on a high heat for 12 mins.Uncover, then stir - the rice should be almost tender.Stir in the shrimp with a splash more water if the rice is looking dry, then cook for another minute until the shrimp are pink and the rice is tender.

Nutrition Facts : Calories 433.6, Fat 11.7, SaturatedFat 3.1, Cholesterol 122.9, Sodium 314, Carbohydrate 60.3, Fiber 5, Sugar 6.3, Protein 22.1

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