SPANISH RICE AND SHRIMP
I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!
Provided by Mandy Blizzard
Categories World Cuisine Recipes European Spanish
Time 1h3m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
- Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
- Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.1 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 1.8 g, Sodium 646.6 mg, Sugar 2.8 g
SPANISH GARLIC SHRIMP
This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.
Provided by Irmgard
Categories Spanish
Time 15m
Yield 26-32 shrimp
Number Of Ingredients 10
Steps:
- In a large, heavy skillet set over moderately high heat, heat the oil until it is hot.
- Add the garlic and cook, stirring, until it is pale golden.
- Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
- Sprinkle the shrimp with paprika and cook the mixture, stirring, for 30 seconds.
- Add the sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
- Season the mixture with lemon juice, salt and pepper to taste, and transfer it to a serving bowl.
- Serve at room temperature.
SPANISH SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
Nutrition Facts : Calories 511, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 556 milligrams, Carbohydrate 67 grams, Fiber 2 grams, Protein 31 grams
SPANISH GRILLED SHRIMP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h15m
Yield 30 mini phyllo shells
Number Of Ingredients 23
Steps:
- For the rice:
- In a large saucepan, sweat garlic, shallot and pepper in oil until softened. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir. Add saffron. Bring to a boil, cover and reduce heat to low. Cook 15 to 20 minutes, until rice is cooked. Fold in peas.
- For the Shrimp Marinade:
- Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender. Pour over shrimp. Cover bowl with plastic wrap and marinate for 20 minutes.
- Preheat grill over a medium-high.
- Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done. Fill phyllo shells with rice mixture, top with grilled shrimp. Garnish with chives.
- For the Dipping Sauce:
- Combine all ingredients in a large bowl. Mix thoroughly and enjoy
SPANISH SHRIMP
I don't really know what makes a dish Spanish. But I do know this is good eating! Serve as a main dish or as an appetizer.
Provided by GinnyP
Categories Spanish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the grill over high heat.
- In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
- Add the shrimp and stir to coat the shrimp thoroughly.
- Cover and refrigerate for about 30 minutes.
- Using a small grate grill rack, grill the shrimp for about 1-2 minutes per side or until pink and just cooked through.
- (If you don't have a small grill rack you can also thread the shrimp on skewers to prevent them from falling through your rack.) Remove from the grill and garnish with cilantro and parsley.
- Squeeze lemon juice over the top of the shrimp and serve.
Nutrition Facts : Calories 248, Fat 15.4, SaturatedFat 2.1, Cholesterol 214.9, Sodium 968.3, Carbohydrate 3, Fiber 0.3, Sugar 0.1, Protein 23.6
LAST-MINUTE SORT-OF SPANISH SHRIMP
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings, or more with pasta or bread
Number Of Ingredients 8
Steps:
- Put the olive oil in a skillet just big enough to hold the shrimp in one layer and turn the heat to low. Add the garlic and adjust the heat so that it barely sizzles; when it colors nicely, add the saffron, chipotle and cumin, and stir for a minute or so. (All of the seasonings can be adjusted to taste.)
- Add the shrimp and season well. Raise the heat a bit and cook, turning once or twice, until firm, 5 minutes or less depending on their size. Garnish and serve.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 1715 milligrams, Sugar 1 gram, TransFat 0 grams
SPANISH SHRIMP
Steps:
- In a medium bowl, combine shrimp, oil, garlic, salt, and red pepper flakes; toss gently. Cover with plastic wrap, and refrigerate for 30 minutes or up to 2 hours.
- Preheat grill to high. Grill shrimp until opaque and firm to the touch, about 3 minutes. Serve immediately with lemon wedges.
SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
- Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
SPANISH SIZZLED SHRIMP
No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods. From 'EatingWell.com' and posted for ZWT5 and ZWT8.
Provided by kitty.rock
Categories Spanish
Time 20m
Yield 8 appetizer servings, 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds.
- Add shrimp and season with salt.
- Stir until shrimp turn pink, 2 to 4 minutes.
- Stir in wine and lemon juice.
- Adjust seasonings.
- Transfer to a platter and sprinkle with parsley; remove bay leaf.
- Serve immediately.
Nutrition Facts : Calories 61.1, Fat 2.3, SaturatedFat 0.3, Cholesterol 71.4, Sodium 321.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 7.8
SPANISH SHRIMP WITH CHORIZO
When visiting my family in Spain, I was served a dish similar to this in a Tapa's bar. I have tried to recreate the flavors at home and have come up with this quick recipe. You may serve this over hot cooked rice, or as they did in the Tapa's bar, with a hot crusty bread to mop up the delish sauce!
Provided by Expat in Holland
Categories Spanish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small pan place chorizo. Cover with water and bring to boil. Simmer for 2 minutes.
- Drain water from chorizos. Cut chorizo into 1/4 inch slices, at a bit of an angle.
- In a bowl combine butter, shallots, parsley, smoked paprika, and sweet/hot paprika. Add salt and pepper to taste. Set aside.
- In large saute pan, add sliced chorizo and fry up on both sides. About 2minutes per side. Increase heat to high and add shrimp to pan and cook until shrimp are starting to turn pink, but not thoroughly cooked.
- Remove pan from stove and add brandy. Place back on stove and cook high until alcohol evaporates, about 1 minute.
- Add butter mixture to pan and cook until all is melted and shrimp are cooked and hot.
- Serve shrimp immediately.
- You may serve over hot rice or in a bowl so you can dip crusty bread into the sauce.
- Garnish with lemon.
Nutrition Facts : Calories 909.7, Fat 62.5, SaturatedFat 25.6, Cholesterol 470.6, Sodium 1452.5, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 68.3
SPANISH-STYLE SHRIMP WITH GARLIC
Garlic and shrimp take center stage in this classic Spanish dish, which is served as a tapa in Spain but also makes a great main dish. Serve with rice, or if serving in earthenware dishes, with crusty bread for dipping.
Provided by Martha Rose Shulman
Categories easy, quick, weeknight, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
- Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 536 milligrams, Sugar 0 grams, TransFat 0 grams
SPANISH SHRIMP AND RICE RECIPE - (4.6/5)
Provided by á-38763
Number Of Ingredients 14
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. Per serving: Calories 511; Fat 13 g (Saturated 2 g); Cholesterol 172 mg; Sodium 556 mg; Carbohydrate 67 g; Fiber 2 g; Protein 31 g Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-shrimp-and-rice-recipe/index.html?oc=linkback
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