Ingredients:
1 1/2 lbs. of shrimp peeled & cleaned
1 14 oz. package of Valencia rice
1/2 cup of olive oil
1 medium yellow onion
1 medium green pepper
3-4 cloves of garlic
1/2 can of tomato sauce
3-4 dashes of Tabasco Sauce
1 package of Sazon with Azafran
1/2 cup Vino Seco
1 teaspoon of cumin
1 teaspoon of dried oregano
2 bay leaves
Salt & Pepper to taste
Ok, here we go!
Peel and devein the shrimp and save the shrimp shells.
Place the shrimp shells in 4 cups of boiling water turn heat to low cover and let it simmer for about 15 minutes. This shrimp stock will be used instead of plain water for the rice.
1 1/2 lbs. of shrimp peeled & cleaned
1 14 oz. package of Valencia rice
1/2 cup of olive oil
1 medium yellow onion
1 medium green pepper
3-4 cloves of garlic
1/2 can of tomato sauce
3-4 dashes of Tabasco Sauce
1 package of Sazon with Azafran
1/2 cup Vino Seco
1 teaspoon of cumin
1 teaspoon of dried oregano
2 bay leaves
Salt & Pepper to taste
Ok, here we go!
Peel and devein the shrimp and save the shrimp shells.
Place the shrimp shells in 4 cups of boiling water turn heat to low cover and let it simmer for about 15 minutes. This shrimp stock will be used instead of plain water for the rice.
Dice the onion, green pepper and garlic.
On medium heat sautee the onion and green pepper in olive oil until translucent, then add the garlic and sautee a few minutes longer. Then add the wine and let it reduce.
Add the shrimp and cook it until it starts to turn pink.
Stir it up real good.
Add the rice, and 2 cups of strained shrimp stock.
Bring to a good boil, cover tightly, turn the heat down to low, and cook for 30 minutes.
And as my husband says "Serve It Up". We like it with tostones or platanos maduros (which are the sweet plaintains) and a little lettuce and tomato with Italian dressing on the side.
Peel & devein shrimp and set aside.
Place the shrimp shells in 3-4 cups of boiling water, cover and turn down to simmer.
In a pot with a tight fitting lid, sautee onion & green pepper in olive oil until soft.
Add the garlic and cook a few minutes more.
Add the wine and let it reduce.
Add the shrimp and cook until it turns pink.
Add the tomato sauce, Tabasco, Sazon, cumin, dried oregano, bay leaves, and salt & pepper.
Add the rice and 2 cups of shrimp stock.
Bring to a boil, cover, turn the heat down to low and cook for 30 minutes.
Anyone can see that I am not that good with cooking directions. So, any questions you may have I will be glad to answer, just email me.
I Wish You Love & Mucho Amor!!!!
Joyce
Place the shrimp shells in 3-4 cups of boiling water, cover and turn down to simmer.
In a pot with a tight fitting lid, sautee onion & green pepper in olive oil until soft.
Add the garlic and cook a few minutes more.
Add the wine and let it reduce.
Add the shrimp and cook until it turns pink.
Add the tomato sauce, Tabasco, Sazon, cumin, dried oregano, bay leaves, and salt & pepper.
Add the rice and 2 cups of shrimp stock.
Bring to a boil, cover, turn the heat down to low and cook for 30 minutes.
Anyone can see that I am not that good with cooking directions. So, any questions you may have I will be glad to answer, just email me.
I Wish You Love & Mucho Amor!!!!
Joyce
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