Spanish Shrimp Rice Recipe
Ingredients
| Frozen shrimp | 4 Cup (16 tbs), uncooked | |
| Spanish rice package | 1 | |
| Tomatoes | 2 Cup (16 tbs), undrained | |
| Saffron | 1/4 Teaspoon | |
| Fish stock | 1 Cup (16 tbs) | |
| Gravy mix package | 1 | |
| White wine | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Cream | 1/2 Cup (16 tbs) | |
| Cayenne pepper | 1 Dash | |
| Parsley | 1 Tablespoon, chopped |
Directions
MAKING
1) Take pan and cook the thawed shrimp for a minute.
2) Take a casserole and add the Spanish rice, saffron and tomatoes to it.
3) Cover and cook for 8 minutes, stirring once in between.
4) Allow it to stand in a covered state.
5) Take another casserole and combine the wine, milk and gravy mix in it.
6) Cook after removing lid for a minute and half, stirring twice in between.
7) Add the thawed shrimp along with parsley, cream and pepper.
8) Cover and cook for 5 minutes or until the shrimps turn pink in color.
9) Stir once in between.
SERVING
10) Add rice to the plate and serve.
1) Take pan and cook the thawed shrimp for a minute.
2) Take a casserole and add the Spanish rice, saffron and tomatoes to it.
3) Cover and cook for 8 minutes, stirring once in between.
4) Allow it to stand in a covered state.
5) Take another casserole and combine the wine, milk and gravy mix in it.
6) Cook after removing lid for a minute and half, stirring twice in between.
7) Add the thawed shrimp along with parsley, cream and pepper.
8) Cover and cook for 5 minutes or until the shrimps turn pink in color.
9) Stir once in between.
SERVING
10) Add rice to the plate and serve.
Chef
