DASH: FRIED RICE/ JAMBALAYA SHRIMP

fried rice jambalaya shrimp

My own mix between a creole and Costa Rican recipe... is delicious and very tasty recipe. Many use previously chilled leftover white rice but I don't. I like flavoring the rice instead of using plain white rice because it adds deep flavor. 

The key for great fried rice is to let the heat of the pan make its wonder, spread out the rice and just leave it alone for some time. Also cook ingredients separately as well.

 Hope you enjoy the recipe!



INGREDIENTS / PREPARATION ( FEEDS 2)


FIRST THE RICE:

1 cup of Riceland parboiled long grain rice uncooked
1/4 cup of chopped yellow onion
2 cloves of garlic, chopped
1/4 teaspoon of garlic powder
1/4 teaspoon of paprika
1/4 teaspoon of onion powder
1/4 teaspoon of achiote/annatto ( if you cannot find it, use instead tumeric)
1 dash of cayenne ( as much as you like)
1/2 teaspoon of tomato paste
1 cup of low sodium seafood stock
1 cup of water
2 second PAM spray


DO NOT WASH THE RICE.
Heat a medium size saucepan over medium- high heat. Spray for 2 seconds the PAM. Then add the onions, the achiote, the garlic, the spices and the tomato paste. Let it cook until onions are translucent. Next add the rice and let it cook for 2 minutes. Then add the water and stock. Stir for 1 minute or so and ....
DONT MESS WITH IT ANY MORE...
Let it simmer until 2/3 of the water is evaporated. And then cover the saucepan with a lid.
Reduce heat to low and let it cook for 20 min.
DONT PEEK NO MATTER WHAT....
Then remove the lid. Let the steam evaporate. Let it stand still for 5 min or so. Remove it from the heat. Then fluff with a fork.
Set aside.

SECOND THE SHRIMP:

8 onz of medium-small raw shrimp, shelled and deveined
Dash of No salt ( if allowed by your doctor)
5 drops of hot sauce
1 teaspoon of unsalted butter
1 teaspoon of lime juice
1/4 teaspoon of paprika
1/4 teaspoon lemon-pepper (no-salt added)


In a bowl, toss the shrimp with the No Salt, the paprika,the lemon-pepper and the hot sauce. Heat a non-stick pan over medium-high heat. Add the butter and then the shrimp with the lime juice. Cook each side for less than 1 minute ( until it turns slightly pink and dont let them curled) . Remove from heat. Set aside.


THIRD FOR THE SOFRITO:

1/2 cup of chopped yellow onion
1/4 cup of green or red bell pepper
2 garlic cloves, chopped
1/2 teaspoon of achiote
1/4 teaspoon of lemon-pepper (no salt)
1/2 cup of mix thawed yellow corn and peas
1 teaspoon of dried parsley
1 teaspoon of tomato paste
1 cup of chopped fresh cilantro
2 tablespoons of chopped green onion
2 second spray of PAM


In the same non-stick pan that you just cooked the shrimp. Spray PAM again. Add the onion, the bell peppers, the achiote and the tomato paste mix and cooked until onions are translucent ( 4 min). Then add the garlic, the lemon-pepper and the parsley. Cooked for 2 min. Add the entire amount of rice to the non-stick pan, mix and let it stand still for 2 min. Then mix. Let stand for 3 min. ( repeat this for 10 min in total). At last add the shrimp and cook for 2 min.


Serve and add as much cilantro and green onion as you like as a garnish.

Enjoy!!