Shrimp Yellow Rice Food

SHRIMP WITH YELLOW RICE

Steps:

• Preheat Oven to 400 Degrees Fahrenheit
• Season shrimp with 1 teaspoon of Vigo Olive Oil, salt, pepper, and 1/2 teaspoon cumin
• Place shrimp on a single layer in an aluminum lined sheet pan. Set aside
• Heat 2 tablespoons of Vigo Olive Oil in a rimmed pot over medium heat
• Add the tomatoes, peppers, and onions. Sautee for 3-4 minutes. Season with 1/2 teaspoon cumin, salt, and pepper
• Add the garlic and the parsley. Stir 1-2 minutes or until garlic has cooked
• Add the Vigo Yellow Rice and stir so that the rice toasts up in the oil
• Pour in the white wine. Stir
• Pour the seafood stock and increase the heat
• As soon as the stock starts bubbling, cover and reduce the heat to low. Cook the rice for 20 minutes - NO PEEKING!
• Meanwhile, roast the shrimp for approximately 7 minutes or until it curls up and turns pink
• Remove from the heat and place on a cutting board. Remove the tails and chop half of the shrimp in small pieces. Leave the rest whole
• After 20 minutes, uncover the rice, fluff with a fork and add the frozen peas. Check the seasoning
• Add the shrimp, mix, and serve
• Enjoy!

SPANISH SHRIMP AND RICE

Steps:

• Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle 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 water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
• Photograph by Christopher Testani

SHRIMP AND YELLOW RICE

Steps:

• Heat olive oil and sauté the chopped garlic, onion, and green pepper. When half done, add the shrimp. When shrimp turns pink, add the tomatoes, saffron, salt, coloring if using, and water. When mixture starts boiling, add 1 cup rice. Bake in oven at 350℉ (180℃) for 15 minutes. Garnish with peas, pimiento and parsley leaves.

SCALLOPS & SHRIMP WITH YELLOW RICE

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender., Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink.

FILIPINO YELLOW RICE WITH SHRIMP AND CHORIZO

Steps:

• Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. When the liquid boils, stir it, remove the pan from the heat and allow the saffron to steep while you continue with the recipe.
• Add the peppers, chiles, garlic, onions and cilantro to a food processor and pulse until finely chopped. Reserve 3/4 cup of the sofrito for the rice and refrigerate or freeze the remainder for another use (see Cook's Note).
• Heat 2 tablespoons of the olive oil in a 5-quart saucepan over medium-high heat. Sprinkle the shrimp with the paprika and some salt and pepper. Add the shrimp to the pan and sear for 1 to 2 minutes per side. Transfer to a plate and set aside; reserve the pan.
• Lower the heat to medium low, then add the chorizo and remaining 1 tablespoon olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo turns bright orange, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to the plate with the shrimp; reserve the pan.
• Add the rice to the pan and toast, stirring, until the rice turns orange from the rendered fat and begins to look opaque and chalky, 4 to 5 minutes. Add the reserved sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits stuck to the bottom of the pan. Add the capers, brine and 2 teaspoons salt.
• Stir in the saffron-infused chicken broth, then allow the rice to cook, undisturbed, until the surface pokes up slightly and little bubble "dimples" begin to form in the center, 6 to 8 minutes. Stir the rice, then flatten the top to allow the rice to cook evenly. Cover the pan, lower the heat to low and cook for 25 minutes without removing the lid (trust the process).
• Remove from the heat and fluff the rice with a fork. Fold in the reserved shrimp and chorizo and the vinegar. Allow to sit covered for 5 minutes before serving.

CHORIZO, SHRIMP AND YELLOW RICE

Steps:

• Start your dinner by making the rice; set the cucumbers in a steamer over water flavored with orange zest. Slowly fry the chorizo slices, turning once, in the olive oil until they render their fat. Add the shrimp and saute over high heat for a minute or until just turning opaque. Center rice on a platter, making a well in the center. Spoon the chorizo and shrimp in the middle and wreath it with steamed cucumber slices.

CAJUN SHRIMP AND RICE

Steps:

• Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
• Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
• Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

YELLOW RICE WITH VEGETABLES AND SHRIMP

Steps:

• Heat oil in a medium saucepan; add rice and cook for 1 to 2 minutes or until lightly golden, stirring frequently.
• Stir in chicken broth, TABASCO® Pepper Sauce, and turmeric; bring to a boil. Reduce heat to low. Simmer about 15 minutes or until most of the broth is absorbed.
• Stir in peas, green onions, tomato, olives and shrimp; cover and simmer for another 5 minutes or until rice is done.

SHRIMP AND PEPPERS W/YELLOW RICE

Steps:

• Saute vegetables in the butter until crisp-tender.
• Add the frozen shrimp and seasoning, and continue to saute with vegetables until the shrimp turns pink.
• Add the rice and heat through.
• Add salt and pepper to taste.

SEARED SHRIMP, PEAS AND YELLOW RICE

Steps:

• Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 1/3 the shrimp; cook 2 minutes or until browned on both sides. Remove shrimp from skillet. Repeat with remaining shrimp, adding remaining 1 tablespoon oil as needed. Remove shrimp; set aside.
• Add water and butter to same skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
• Stir in shrimp, peas, green onions and lemon juice until well mixed. Cover. Remove from heat. Let stand 5 minutes before serving.