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Archive for November, 2010

     Every now and then I make a dish that I just can’t stop eating no matter how full I get. That’s how I felt about this Shrimp and Rice dish I got out of the November Rachel Ray Magazine. I think I probably devoured 5 bowls of it’s tastiness over a 3 hour period. So naturally I laid around and belly ached and complained about how full I was while at the same time wanting (needing) to eat more. The good news is that I found out that it is also a great leftover-next-day dish as well. So if you decide to make this, don’t worry if it looks like to much because you can always take it to lunch with you the next day.

The main thing you need to make this dish is an ovenproof skillet with a lid. Make sure it is big skillet, but not to big to fit in your oven. If you don’t have a lid, you can always use tin foil. I actually used a Pizza pan for my lid. Crank your oven on and let it preheat at 375 while you prepare your ingredients. For the shrimp, you will need to buy a 1 pound bag of frozen shrimp that has been peeled and deveined. The shrimp will need to be thawed out, which you can do by submerging the bag in water. Don’t put it in hot water, that will just cook the shrimp more and make them chewy.

Chop 4 Slices of Bacon (or more) and start cooking it in your skillet over medium-high heat until it is crisp. Stir in 1/2 a chopped Onion and cook about 5 minutes or until the onion has softened. As an alternative to the bacon, you could also use finely chopped Chorizo instead. (YUM) 

 Stir in 1 1/4 cups of white rice and season with 2 teaspoons salt,  3/4 teaspoons of pepper, and 1 teaspoon of smoked paprika. Stir the rice and seasonings until mixed well and then add a 14.5oz can of diced tomatoes with italian herbs and 1 cup of water. Bring this to a simmer while stirring occasionally. To bring something to a simmer basically means to raise the heat on it just until it is about to boil, but doesn’t. Then cover your skillet and bake in the oven for 20-25 minutes.

While it is in the oven, you will need to cut 2 zucchini’s into 1/2 inch cubes. Also chop some flat-leaf parsley until you get 1/3 cup. When the 20 minute timer goes off, test your rice to make sure it is tender. Crunchy rice will ruin this dish. If you like the rice the way it is, stir the shrimp and the zucchini into the skillet. Recover and cook an additional 5 minutes. After you take it out of the oven, let it sit for 5 minutes then add your parsely and serve. Just one more tip – sprinkle leftovers with water before reheating it in the microwave and it will come out awesome. Enjoy – May the Fork be With You! 

 

 

 

 

 

 

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