Spanish-style shrimp with rice
Votes: 23
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 511, total fat 13 G., saturated fats G., proteins 31 G., carbohydrates 67 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 511, total fat 13 G., saturated fats G., proteins 31 G., carbohydrates 67 G., fiber G., cholesterol mg, sodium mg, sugar G.
Spanish-style shrimp with rice - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g peeled and gutted large shrimp
- 1.5 cups processed white rice
- 1/2 cup frozen green peas (defrosted)
- 1 medium tomato, chopped
- 1 small carrot, diced
- 1/2 red bell pepper, diced
- 3 tablespoons of vegetable oil
- 1 small onion, chopped
- 2 chopped cloves of garlic
- 1/2 teaspoon turmeric
- Salt and ground black pepper
- 1 tbsp chopped fresh parsley
- Hot sauce for serving (optional)
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Cooking the dish according to the recipe:
- Heat vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic, and turmeric and sauté until the onion is slightly softened, about 3 minutes. Add the tomatoes, carrots, and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Season 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 of water, and 1/2 tablespoon of parsley, and bring to a boil.
Reduce heat to medium-low, cover, and simmer until rice is tender, 15-20 minutes. Remove from heat, sprinkle with green peas and the remaining 1/2 tablespoon parsley. Cover and let stand for 5 minutes.
Mix the rice with the peas and parsley using a fork. Season with salt and pepper. Serve with hot sauce.
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