I have certain meals that I like to make on the weekends like Tomato and Corn Pie and then easier meals I can put together without much fuss for the work nights. I'm really into organizing and list making, and meal planning fits nicely right in there.
I wasn't really sure what kind of vegetable I wanted to serve it with, so I copped out and served it over rice like a Polynesian quick stir. I am kind of impressed with the rice though because I just threw it together to complement the shrimp.
The recipe is for two people.
My Version of Spanish Rice That Wasn't Part of the Meal Plan
- scant one cup of boiling vegetable broth
- 1/2c medium grain rice (I prefer medium)
- 1tsp garlic salt
- 1/2tbsp paprika
- 1tsp ground coriander
While the rice is cooking, make your shrimp.
Spanish Style Shrimp with Garlic
- 2tbsp olive oil
- 1tsp coriander seeds
- 1tsp paprika
- 5 cloves garlic, sliced
- salt & pepper
- 12oz frozen 31-40ct shrimp, raw & deveined
- 1/3c lemon juice
- chopped cilantro
Add shrimp in single layer and cook for 2-3 minutes. Flip them. Cook another minute. Have more shrimp to cook? Remove cooked shrimp from the pan and do it again with the raw shrimp. Return all shrimp back to the pan. Add the lemon juice. Stir it. Top with chopped cilantro.
Eat it with the rice.
*It should be noted that I was exceptionally lazy this evening and measuring spoons were not used. I only measured the broth and rice. Cleaning measuring spoons? no.