Monday, August 22, 2011
Shrimp and Rice
This is a twist on my Mexican Rice and Shrimp Creole. Made in one skillet (cast iron for me), with a salad and garlic bread--you're good to go.
Here's what you need:
1 T olive oil
1 cup rice un-cooked
1 onion chopped
1/2 of each-red, green and yellow bell peppers (you can use just one color pepper but the different colors really make a pretty dish)
2 cloves garlic chopped
1 can chicken broth
1 can diced tomatoes with the juice
1 bay leaf, dash celery seed
2 lbs small shrimp-peeled-fresh or frozen
salt, pepper, cajun seasoning (I like Old Bay), dash cumin, couple dashes hot sauce--all of these to your taste
Here's what you do:
Brown rice in oil, stirring to keep from burning. This really makes nice rice dishes-rice won't be sticky or starchy. When the rice is brown, add the chopped veggies and stir in letting them cook for a few minutes. Add broth and tomatoes with the juice. Throw in the bay leaf and spices, adjusting to how spicey you might like it. Stir, and simmer on low covered until almost all the liquid is gone and the rice is done, about 10 minutes. Add the shrimp and let steam on top of the mixture, with the lid on until pink, then mix well together, taste and adjust any spices if you might like it hotter. Turn the heat off and let it sit with the lid on a few minutes to let the flavors blend. Yummy and easy!