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Home Dish Steamed Orange Shrimp and Spanish Rice

Steamed Orange Shrimp and Spanish Rice

Name: How to cook Steamed Orange Shrimp and Spanish Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Us

Introduce

Chef :

Jeff Lynch

Steamed Orange Shrimp and Spanish Rice

This is a recipe I improvised for New Year's Eve this year adapted from the instruction and recipe booklet for the Cuisinart Rice Cooker and Steamer I received for Xmas. I combined the Mexican Rice Recipe, with a tapas sauce from a tapas cookbook, to make a simple yet elegant NYE dinner for 2

Ingredient

Food ration :

2-4 servings

Cooking time :

30 Minutes for

1/2

Yellow Pepper

1/4

Red Onion

1 Cup

Golden or Yellow Rice (Arroz Amarillo)

1 Tsp

Minced Garlic

1 Tsp

Extra Virgin Olive Oil

3/4 Tsp

Oregano

1/4 Tsp

Coriander

1/4 Tsp

Salt

1/4 Tsp

Tumeric

1 Can

Fire Roasted Diced Tomatoes

1/3 Cup

Water

12-24

Pacific Shrimp 26/30 count

Cried Prunes Re hydrated

3/4 Cup

Orange Marmalade

1 Tbsp

Raisins

1/4 Cup

Broken Walnuts

1 Tbsp

Orange Peel

Cooking instructions

* Step 1

Place cooking bowl in your Rice Cooker, and add Olive Oil. Turn on and let heat for 1 minute. Add red onion, garlic, oregano, coriander, cumin, salt and turmeric to the bowl; stir using a wooden spoon, to coat with oil. Cover and cook for 1 minute. Add golden rice, stir and cook for 2 minutes. Add water; stir. Add drained tomatoes on top of rice - do not stir in. Cover and make sure the Rice Cooker is turned on to cook.

* Step 2

Use cooking spray on the interior of your steaming tray. Pan fry cleaned (tails off, and deveined if you did not already purchase them that way) shrimp for 1-2 minutes before placing them in the steaming tray. After 25 minutes of the rice cooking, place the steaming tray on the cooking bowl, (or in the cooking bowl, if not using a Cuisinart Rice Cooker / Steamer.) Cook until the rice cooker switches to warm mode.

* Step 3

WHILE THE RICE IS COOKING, prepare the Sauce - Combine in a small saucepan the 1/4 cup of the marmalade, (reserving the rest) with raisins and prunes. Cover and simmer on low for 10 minutes. Uncover and cook 5 minutes more. Add the remaining 1/2 cup of marmalade, with walnuts, water and the orange peel.

* Step 4

To serve, place the rice in soup bowls, arrange the steamed shrimp on top of the rice, and spoon the orange sauce atop the Shrimp and Rice. If you have remaining orange sauce, it can be reserved for several days after for use in other dishes.

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