We are getting ready to head for our winter home in Arizona and part of that “getting ready to leave Ohio” is cleaning out the frig and freezer. I had shrimp in the freezer so googled recipes for shrimp and rice and this one popped up. One look at the ingredients and I knew this would be right up our alley and I was not disappointed. I had all ingredients available, and assembling this dish was easy. You might have to add a little more water if it gets too thick. I cut way back on the rice and added more water to the original recipe so you should be pretty good on texture. This has a little hint of the Cajun dirty rice of the south. It’s very flavorful and can be tweaked hotter after it’s served if you like more heat. I cut my shrimp into smaller pieces so I would get a little shrimp with every bite. This started as a clean out the frig and freezer recipe and turned into one I am excited to serve my friends and family. So, what did we learn? You can google recipes with certain ingredients and see what pops up and see if you have the ingredients on hand to create a masterpiece.
SAUTE:
1 medium onion, chopped
2 cloves of garlic, minced
3 Tbl. olive oil or coconut oil
ADD:
1 red pepper, chopped
1/2 c. dried parsley or 1 c. fresh parsley
1 tsp. ground corriander
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp tumeric
1 tsp chili powder
4 cups of veggie broth
Bring to boil and add: 1 1/2 c. of jasmine or basmati rice…cover and simmer till rice is cooked (15-20 minutes) add 1 cup of frozen peas and 1 lb. of raw shrimp. cook for additional 3-5 minutes till shrimp is pink.
