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Spicy Shrimp with Spanish Rice


20 jumbo shrimp, peeled & deveined, tails removed
1 tsp each paprika, cayenne, garlic powder, onion powder
salt & pepper
1 tbsp corn or potato starch
2 TBSP butter

1 cup white rice
2 cups chicken broth
1 bell pepper, membrane and seeds removed, diced
2 tomatos, diced
1 onion, chopped
2 cloves garlic, minced
1 TBSP chili powder
1 TBSP olive oil


1. Mix the starch and spices all together.
2. Toss shrimp in the spice mixture until evenly coated. Put on a plate in a single layer, and put in the fridge.
3. In a pot over medium heat, sautee garlic, onion, and bell pepper in olive oil.
4. Add rice, tomato, chili powder, and broth.
5. Heat to simmer, cover, and cook until rice is tender and most liquid is absorbed (20-25 minutes).
6. Melt butter in a small saucepan or skillet over med-low heat.
7. Pan sear shrimp for 1-2 min per side until shrimp are opaque throughout.
8. Serve shrimp on top of rice.