Home-Cooking Memories: Garlic Shrimp with Spanish Rice

Blog This Blog That...A Short Introduction

A Little Hello

Time to get started, I suppose. First off, this probably won't be a daily blog style, more of a post as I can due to my schedule, but hopefully it'll give you a nice taste of the meals and desserts I've happily grown up with. As well as learning the ropes of how to work the blog...Be on the lookout as I'm sure formatting will continue to change.I hope to use this as a place to share some good recipes with others and learn to improve upon my own cooking skills! After all, the best way to learn is by doing, correct? As an Occupational Therapist I will say, it is important to engage in occupations that we find interesting and meaningful to help improve our everyday quality of life! It just so happens, for me, I am interested in cooking/baking, and writing (So kill two birds with one stone here!). With that all said, I welcome you here, and hope you can find a recipe or two that you throughly enjoy (and can put your own spin on). Happy food hunting :)

October 21, 2011

Garlic Shrimp with Spanish Rice

First off, don't mind my scrawny self in the back, I was trying to stay out of the picture as much as I could haha. Anyways, I decided to get creative. I had a package of Fiesta Sides Spanish Rice that I wanted to spice up, and I remembered growing up one of the dinners I always enjoyed (and still do) was shrimp with my rice! So I thought why not make some mini garlic shrimp and add them in for a lovely dinner! I will add some other suggestions in the afterthoughts of things that you can add to further enhance this already tasty dish! It's also a very quick and simple one (since it's only semi-homemade)!

Ingredients

Shrimp

1 tbsp olive oil

pinch of salt

sprinkling of cayenne

1-2 garlic cloves

about 1 to 1 1/2 tbsp butter

couple squirts lemon juice

hotsauce

1 pouch fiesta sides spanish rice

Assembly

Well first off make sure your shrimp is defrosted! When shrimp is defrosted add it to a small bowl and add the olive oil, salt, cayenne, and garlic cloves (mince the garlic or use a garlic press). Mix this together and let it marinade a few minutes so the shrimp is room temperature. Meanwhile I started cooking the rice (follow the directions on the package). In a medium sized fryingpan, melt the butter so that there is a nice coating on the bottom (I made the shrimp like a scampi first to let the flavor soak a bit...you dont have to do it this way though). Make sure not to overheat the pan. When the butter is melted add the shrimp and a little bit of lemon juice for flavor. Cook shrimp until they turn pink (careful not to overcook). At this point I turned off the heat and drained most of the liquid from the fryingpan. When the spanish rice is done, turn off the burner and add the rice to the frying pan (dont worry if there is still some juices left, they will be absorbed. I added another sprinkling of cayenne and some hotsauce for an extra kick. Mix the shrimp and the rice together, if need be turn the burner on low to heat up the rice a bit. Serve.

Final Thoughts

As you can see this makes a decent amount, and it tastes quite delicious! I paired mine with a mandarin orange and cranberry salad! To make this dish have a little more substance you can add in some diced tomatoes and diced green peppers. Or make your own fancy creation! I hope you enjoy! Happy eats! : )