Spanish Shrimp and Rice

Ingredients

• 1 small carrots diced
• 1 tablespoon parsley fresh chopped
• 2 cloves garlic chopped
• 4 servings kosher salt and pepper freshly ground
• 1 small onion chopped
• 0.5 cup peas frozen thawed
• 0.5  bell pepper diced red
• 1.5 cups converted rice white
• 1 pound shrimp deveined peeled
• 1 medium tomatoes chopped
• 0.5 teaspoon turmeric 
• 3 tablespoons vegetable oil 

Equipment

• frying pan

Directions

1. Heat the vegetable oil in a large, deep skillet over medium heat.
2. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes.
3. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes.
4. Sprinkle with 3/4 teaspoon salt, and pepper to taste.
5. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute.
6. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes.
7. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper.
8. Serve with hot sauce.
9. Photograph by Christopher Testani