Wednesday, September 5, 2012

Spanish Style Shrimp with Garlic

This is one of my quick go-to summer meals.  Most foodie bloggers are jumping on the fall bandwagon, but here in NC, it will be warm for another month. 

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
Bring the vegetable broth to a boil.  Add in the garlic salt, paprika, and coriander.  Dump in the rice.  Give it a little stir.  Let it boil for one minute.  Put the heat on low and set the timer for 25 minutes.  My rice came out dry but it was cooked.  I liked it.  I don't like watery, sticky or fluffy rice.  So if you don't like your rice like that, add the whole cup of broth and set the timer for 20 minutes instead of 25.

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
Heat a nonstick saute pan on almost medium heat.  Add coriander seeds and saute a few minutes to release the flavor.  Add paprika, garlic, salt, and pepper and cook until the garlic starts turning golden.

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.

Source: Soyon