Health

Spanish-Style Shrimp with Yellow Rice

spanish-shrimp-yellow-rice Jim Bathie

Ingredients

  • 4 garlic cloves, minced
  • 2 tablespoons olive oil, divided
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon salt, divided
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup finely chopped onion
  • 3 cups uncooked quick-cooking brown rice
  • 1/2 teaspoon ground turmeric
  • 2 1/2 cups cold water
  • 1/2 cup frozen peas
  • 2 tablespoons dry sherry (optional)
  • 1 tablespoon fresh chopped parsley

Preparation


1. Combine garlic, 1 tablespoon olive oil, paprika, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Add shrimp, and toss to coat. Set aside.

2. Heat remaining 1 tablespoon oil in a 3-quart saucepan over medium-high heat. Add onion, and cook 2 to 3 minutes until soft. Add rice, remaining 1/4 teaspoon salt, and turmeric. Add 21/2 cups cold water; cover and reduce heat to low. Cook 4 minutes and remove from heat. Stir in peas and let stand, covered, until ready to serve.

3. Warm a large nonstick skillet over medium-high heat. Place 1 shrimp in center of pan. When the shrimp begins to sizzle, add remaining shrimp and cook 2 to 3 minutes on each side until opaque. Add sherry, if desired, during the last minute of cooking, and toss to coat. Remove from heat, and sprinkle with parsley. Fluff rice and serve immediately.


  • Prep Time:
  • Cook Time:

  • Top yellow rice and peas with seasoned sauteed shrimp for a healthy, Spanish-inspired main dish. 
  • Yield: 4 servings

Nutritional Information

Calories per serving: 430
Fat per serving: 10g
Saturated fat per serving: 1.5g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 2g
Protein per serving: 31g
Carbohydrate per serving: 56g
Fiber per serving: 5g
Cholesterol per serving: 170mg
Sodium per serving: 470mg
Rs per serving: 3.8g

Good to Know

Many Spanish dishes call for super-pricey saffron. To save money, we�ve substituted turmeric, a spice that lends a similar flavor and color for a fraction of the cost.

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