Here is a great recipe that makes a delicious dinner and can be accompanied by a simple greens salad.
There are 4 steps to making this dish 1st is making the rice, 2nd the sofrito, 3rd cooking your shrimp and 4th making the sauce. To whip this dish together start with the rice and then your sofrito* and later your shrimp then bring it all together.
Serves 4-6
Ingredients:
For the Rice
1 cup of Jazmine Rice
1 3/4 cup of filtered water
1 teaspoon of salt
2 tablespoons of canola or vegetable oil.
1 cup of frozen sweet peas
1/2 cup of white wine Chardonay is best
1 sprig of fresh thyme or 1/2 teaspoon of dry thyme
1/2 can of tomato bisque soup from campbell soups or any tomato bisque soup it has to be thick.
1/4 cup of heavy cream or 1/4 cup of sour cream works too
1 medium tomato small diced
1 sweet onion small diced
1 garlic clove minced
3/4 lb of thawed shrimp preferably raw shrimp with tails on is important
2 tablespoons of olive oil
1/2 red bellpepper small diced
1 tablespoon of butter
1/2 cup of water to cook peas
Preparation:
Rice: in a heavy bottom 3 quart sauce pan add oil, rice and salt at medium-high heat and saute it for about 3 minutes until rice is coated with the oil. Add the 1 3/4 cups of water stir and let it cook for about 10 minutes until the water absorbed almost all the way. Cover with a lid that seals well and reduce the heat to low. Let it cook for another 15-20 minutes on low and*** do not open it* until its done. Once rice is done place it in a large bowl to cool off. While the rice cooks work on your sofrito.
Sofrito:
In a saute pan, add 2 tablespoons of olive oil cook the onion, red bell pepper, and garlic for about 5-7 minutes until translucent. Add this sofrito on top of your rice which was cooling off in your large bowl. On this same saute pan add the shells of the shrimp sprig of thyme and the 1/2 cup of white wine. Let the wine reduce for about 5-8 minutes. Take a colander and strain the remainder of the wine on top of the rice throw away the shrimp shells.
Shrimp:
Wipe off the pan with a paper towel and saute the shrimp with a tablespoon of butter at medim-high heat about 2 min on each side be careful not to overcook. Add to the rice.
Sauce:
In a small sauce pan add the 1/2 can of tomato bisque soup the diced tomato and the 1/4 cup of heavy cream and stir it for about 5 minutes. Add this sauce to the rice and mix well in the meantime microwave for about 3 minutes the peas in about 1/2 cup of water. Once they are done strain them and fold into the rice together with this sauce. To garnish chop some fresh parsley. Enjoy!
*sofrito is a mix of onions, sweet peppers, celery, garlic, herbs etc. These are used as a base for a sauce.
There are 4 steps to making this dish 1st is making the rice, 2nd the sofrito, 3rd cooking your shrimp and 4th making the sauce. To whip this dish together start with the rice and then your sofrito* and later your shrimp then bring it all together.
Serves 4-6
Ingredients:
For the Rice
1 cup of Jazmine Rice
1 3/4 cup of filtered water
1 teaspoon of salt
2 tablespoons of canola or vegetable oil.
1 cup of frozen sweet peas
1/2 cup of white wine Chardonay is best
1 sprig of fresh thyme or 1/2 teaspoon of dry thyme
1/2 can of tomato bisque soup from campbell soups or any tomato bisque soup it has to be thick.
1/4 cup of heavy cream or 1/4 cup of sour cream works too
1 medium tomato small diced
1 sweet onion small diced
1 garlic clove minced
3/4 lb of thawed shrimp preferably raw shrimp with tails on is important
2 tablespoons of olive oil
1/2 red bellpepper small diced
1 tablespoon of butter
1/2 cup of water to cook peas
Preparation:
Rice: in a heavy bottom 3 quart sauce pan add oil, rice and salt at medium-high heat and saute it for about 3 minutes until rice is coated with the oil. Add the 1 3/4 cups of water stir and let it cook for about 10 minutes until the water absorbed almost all the way. Cover with a lid that seals well and reduce the heat to low. Let it cook for another 15-20 minutes on low and*** do not open it* until its done. Once rice is done place it in a large bowl to cool off. While the rice cooks work on your sofrito.
Sofrito:
In a saute pan, add 2 tablespoons of olive oil cook the onion, red bell pepper, and garlic for about 5-7 minutes until translucent. Add this sofrito on top of your rice which was cooling off in your large bowl. On this same saute pan add the shells of the shrimp sprig of thyme and the 1/2 cup of white wine. Let the wine reduce for about 5-8 minutes. Take a colander and strain the remainder of the wine on top of the rice throw away the shrimp shells.
Shrimp:
Wipe off the pan with a paper towel and saute the shrimp with a tablespoon of butter at medim-high heat about 2 min on each side be careful not to overcook. Add to the rice.
Sauce:
In a small sauce pan add the 1/2 can of tomato bisque soup the diced tomato and the 1/4 cup of heavy cream and stir it for about 5 minutes. Add this sauce to the rice and mix well in the meantime microwave for about 3 minutes the peas in about 1/2 cup of water. Once they are done strain them and fold into the rice together with this sauce. To garnish chop some fresh parsley. Enjoy!
*sofrito is a mix of onions, sweet peppers, celery, garlic, herbs etc. These are used as a base for a sauce.
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