Steamed Orange Shrimp and Spanish Rice. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser! A one-dish Spanish meal is a flavorful solution to the "what's for dinner?" weekenight question.

Since this is a basic recipe, I included dried seasonings. On your next round, feel free to substitute diced onion, (saute with the browned rice) and minced garlic. This classic Mexican-style Spanish Rice (also called arroz rojo) has all the crucial elements: tomato My rice isn't done cooking and I'm worried all my liquid will evaporate before it is! You can cook Steamed Orange Shrimp and Spanish Rice using 20 ingredients and 4 steps. Here is how you cook that.

Ingredients of Steamed Orange Shrimp and Spanish Rice

You need 1/2 of Yellow Pepper.
Prepare 1/4 of Red Onion.
It's 1 Cup of Golden or Yellow Rice (Arroz Amarillo).
Prepare 1 Tsp of Minced Garlic.
Prepare 1 Tsp of Extra Virgin Olive Oil.
It's 3/4 Tsp of Oregano.
Prepare 1/4 Tsp of Coriander.
Prepare 1/4 Tsp of Salt.
You need 1/4 Tsp of Tumeric.
You need 1 Can of Fire Roasted Diced Tomatoes.
You need 1 1/2 Cups of Water.
It's 12-24 of Pacific Shrimp 26/30 count.
It's of Mrs. Dash to Taste.
Prepare of for the sauce.
It's 2 of Cried Prunes Re hydrated.
It's 3/4 Cup of Orange Marmalade.
You need 1 Tbsp of Raisins.
You need 1/4 Cup of Broken Walnuts.
Prepare 1/3 Cup of Water.
Prepare 1 Tbsp of Orange Peel.

Homemade black beans is a good place to start! Shrimp enchiladas or chicken fajitas would also be. Adding the shrimp at the end allows them to steam gently along with the rice; be sure to cook them until they're just pink, as they'll end up Add the tomatoes and their juices, wine, rice and a pinch of salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the rice is nearly cooked but.

Steamed Orange Shrimp and Spanish Rice instructions

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..
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..
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..
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..

Honey Orange Firecracker Shrimp was a last minute swap for the Orange Peel Shrimp we were going to make last weekend (based on my P. Chang's Add Sriracha instead of crushed red pepper, the creamy sauce will blend more thoroughly than the chili flakes. Add some steamed carrots to the pan. Spanish rice is essentially a rice pilaf, but with southwestern flavorings. The browning is essential to the nutty, almost toasty flavor of the rice.