SHRIMP AND PEPPERS OVER RICE RECIPES

PUERTO RICAN RICE WITH SHRIMP AND PEPPERS RECIPE - EMILY ...

Puerto Rican Rice with Shrimp and Peppers Recipe - Emily ... image

Puerto Rican annatto oil (also called achiote oil), adobo seasoning and cumin give this rice dish with shrimp its fantastic flavor. Slideshow: One-Bowl Rice Dishes

Provided by Emily Farris

Total Time 50 minutes

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons Puerto Rican Annatto Oil
1 pound large shrimp, peeled and deveined
1 small white onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 tablespoon adobo seasoning
2 teaspoons cumin
2 tablespoons garlic, minced
2 cups long grain rice
4 cups low-sodium chicken broth
Kosher salt
Black pepper
Cilantro, for garnish (optional)

Steps:

In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the shrimp and cook until just cooked through, about one minute per side. Remove the shrimp from the skillet and set aside. Add the onion and bell peppers and sauté for five minutes, until the vegetables are softened. Add the adobo, cumin, garlic and rice and sauté for two minutes over moderate heat.
Add the chicken broth, while stirring, then cover, and cook for 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and season with salt and pepper. Top with shrimp and cilantro and serve.

SPICY SHRIMP WITH RICE RECIPE: HOW TO MAKE IT

Spicy Shrimp with Rice Recipe: How to Make It image

No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. — Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 large onion, finely chopped
1 large green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh parsley
1 jar (4 ounces) diced pimientos, drained
1 to 2 tablespoons Louisiana-style hot sauce
1/4 teaspoon onion salt
1/4 teaspoon pepper
2 pounds uncooked large shrimp, peeled and deveined
5-2/3 cups hot cooked rice

Steps:

In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 273 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 168mg cholesterol, SodiumContent 425mg sodium, CarbohydrateContent 37g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

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