Spanish Shrimp and Rice Recipe

Name: Spanish Shrimp and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Heat the vegetable oil in a large, deep skillet over medium heat.
2
Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes.
3
Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes.
4
Sprinkle with 3/4 teaspoon salt, and pepper to taste.
5
Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute.
6
Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil.
7
Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes.
8
Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley.
9
Cover and let stand 5 minutes.
10
Fluff the rice mixture with a fork and incorporate the peas and parsley.
11
Season with salt and pepper.
12
Serve with hot sauce.
13
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
14
Photograph by Christopher Testani

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 small onion, chopped, 2 cloves garlic, chopped, 1/2 teaspoon turmeric, and more.

Yes, Spanish Shrimp and Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Shrimp and Rice

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