What's for Dinner? Seafood Rice | How to cook & Recipe | Cooking with Aya
Hey Dolls this is a meal that will take no longer than 45 minutes to make & very budget friendly. Seafood rice is very easy to make & can feed 6-7 people, my family loved it.
Ingredients
Zatarains yellow rice (2 boxes)
Swanson Seafood stock
Large raw shrimp
Imitation crab meat (if you want to be bourgeois use fresh jumbo lump crab meat)
3 pepper & onion mix (I used frozen but you can use fresh onions & peppers)
Fresh Minced Garlic
Unsalted butter
Old Bay seasoning
Onion powder
Knorr Tomato Bullion
Parsley Flakes
1. In a large pot add 3 pats of unsalted butter, 2 boxes of rice, 4 cups of seafood stock, 1 cup water. Stir occasionally on medium heat & once all of your liquid has dissolved turn heat off & cover your rice. Allow the rice to cool down & sit for 15 minutes & fluff with a fork. Your rice should not be sticky, it should be fluffy
2. In a large bowl add your shrimp & crab meat along with your seasonings & let your seasonings marinate your mix for 5 minutes. While your seafood is marinating in a large pan add butter & 3pepper onion blend & sautee until your veggies cook down. Once veggies are cooked down add your seafood & sautee until your shrimp is cooked, your seafood mix should take no more than 8 minutes to cook.
3. Allow your seafood & veggies to cool about 10 minutes end once cool add it to your rice. When adding to your rice slowly fold into the rice (don't mix too much because your rice with start to clump & get sticky)
4. Place your seafood rice in a large baking dish & serve
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Recipe for Ecuadorian Arroz con camarones, by Laly Paredes and Cristina Blackman
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This is a coastal Ecuadorian dish usually served with sliced avocados or fried plantains and cold drinks.
It has been prepared for generations on both sides of my family. My maternal grandmother, Angeles Montesdeoca Cordero, loved seafood and learned to make it during the many summers she spent at her uncle’s house in Manabí, Ecuador. My mother, Laly Paredes, cooked this dish regularly for my siblings and me growing up in Cuenca.
I am just learning to cook and perfect it myself so that one day my daughter, Eva Kay, can share it with her own kids. That’s tradition!
Ingredients:
1 kg raw shrimp, shelled and deveined. (Set aside the heads for homemade shrimp broth.)
2 tsp cumin
8 garlic cloves, minced
1 tsp mustard
2 tbsp canola oil
2 cups uncooked long-grain white rice
3 cups chicken broth or shrimp stock (or 1.5 cups of each)
3 tbsp butter
1 red onion, thinly diced
1 red or green bell pepper, diced
2 large tomatoes, peeled and diced
3 tbsp cilantro, finely chopped
1 tsp achiote (achuete or annatto)
½ cup white wine
salt and pepper to taste
Directions (Serves 6–8 persons):
1. Marinate the shrimp with salt, pepper, mustard, 1 tsp cumin, and half of the minced garlic. Let this rest for an hour.
2. Bring water to boil in a large pot, add about 7 shrimp heads, and boil for 7 minutes.
3. Remove the shrimp from the water and reserve 3 cups of the water they cooked in to prepare the rice. If you lack time, you could skip this step and cook the rice with 3 cups of vegetable or chicken broth.
4. Heat the oil in a large pot and add the remainder of the minced garlic. Cook for 2–3 minutes on medium heat.
5. Add the rice to the garlic and oil. Mix until the rice is coated with oil and the color turns off-white (5–10 minutes).
6. Add the 3 cups of chicken broth or shrimp stock to the rice, bring to a boil, and then reduce heat to low until the rice is cooked.
7. Melt the butter and achiote over medium heat in a large sauté pan. Add the onions, bell pepper, tomatoes, salt, pepper, and 1 tsp of cumin. Cook for about 10 minutes, stirring often.
8. Add the white wine to the vegetable mix and continue cooking for another 5 minutes, until the onions and the bell pepper are tender.
9. Mix in marinated shrimp for about 3 minutes or until cooked. Make sure you don’t overcook the shrimp.
10. Add the sautéed shrimp and vegetables to the cooked rice and mix well. Keep on low heat.
11. Mix in cilantro.
12. Add salt and pepper to taste.
13. Serve with fried plantains or avocado slices.
Enjoy!
Cristina enjoys being a wife and a mom and loves to cook for her family and friends. She attributes her knowledge of Ecuadorian cuisine to her mother, Laly Paredes.
Cristina spends her free time working out in the gym. She also finds time to nurture her interest in spirituality, psychology, and marriage counseling. She aims to contribute to IRRI and the Los Baños community to which she now belongs.
From Louisiana, USA, Cristina has joined her husband, Bryce Blackman, an agronomy extension and training specialist at the International Rice Research Institute (IRRI;
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THE BEST Spanish Shrimp and Rice
Hey y’all! Welcome back for another video!
If you are new to Chaz’s Cuisines Channel, We’re glad to have you stop and visit! Go ahead and subscribe and join the family!
One of my “specialty” dishes, is the Spanish rice and shrimp dish! Boy oh boy! My family will literally fight over the last bowl, haha.
It’s a traditional dish in my family that has been past along on to me. I use my own style of flavor and techniques for a quick, easy and 30 minute meal! I hope you all give it a try and enjoy. - stay blessed!
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⬇️ Ingredients⬇️
2 Boxes, Goya Spanish rice
6-12 jumbo Shrimp, deveined and peeled
2 Stems, thyme
2 Tsp, Coconut oil
1 medium yellow onion, cubed
1/2 Green bell pepper, cubed
1/3 Cup, Roasted bell pepper, cubed
3 Garlic cloves, minced
2 Tbs, Sofrito ( Spanish tomato paste)
1/2 Tbs, Sazon Seasoning
1/2 Tbs, Garlic powder
1/2 Tbs, Onion powder
1/2 Tbs, Badía seasoning
Salt to taste
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Cuban Shrimp Casserole - Akemi Aguon
Akemi Aguon, Bianca Anderson, Vance Paet. Cuban Shrimp Casserole. Mrs. Fitz's Class.