This is a twist on traditional Spanish rice made with shrimp. It's almost like a Paella, but with several steps pulled out, making it a very easy to put together meal. I love to make this when I have cooked rice to use up.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Ingredients:
Steps:
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I'm allergic to shellfish and don't have saffron so we substituted with pink cucumbers and orange zest. It was a hit at an important party, and no one knew that it wasn't shrimp.
Very versatile recipe. I omitted the shrimps, peas and tomatoes and served this on a stick as an appetizer. Children loved it with dipping sauces, e.g. sweet & sour, hollandaise, sirracha, caramel.
As with any of your recipes, Toosa, I'd prefer to make it to your specifications as nearly as possible before mucking about with other ingredients. This looks simply excellent and I'm looking forward to mkaing it!
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