Spicy Shrimp & Rice made with Extra Virgin Olive Oil from Spain

If you are looking for a hearty spicy dish that the whole family will enjoy then this Spicy Shrimp & Rice made with Extra Virgin Olive Oils from Spain is the way to go. I am not a fan of bland foods when it comes to my meals so the fresh garlic, variety of spices and fresh herbs gives it all the Better quality olive oil makes better tasting food. Considered by experts and consumers alike to be an essential ingredient in the cuisine of any country. I don’t think there is a day that goes by that I don’t include olive oil in my diet one way or another.

You can find out more information about Olive Oils from Spain and what it has to offer here:

www.TasteTheTruth.org.

Ingredients

1 cup white rice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon ground paprika

1 teaspoon ground turmeric

½ teaspoon salt

½ teaspoon ground black pepper

2 ½ cups water

1 pound shrimp, peeled and deveined with tails removed

3-4 tablespoons Extra Virgin Olive Oil from Spain

3 cloves of garlic minced

¼ cup red onion, finely chopped

¼ cup red bell pepper, finely chopped

½ cup frozen peas

1 tablespoon non-peril capers

Handful fresh cilantro roughly chopped

5-6 dashes of hot sauce

Salt and pepper to taste

Add 2 ½ cups of water to a medium pot on the stovetop and bring to a full boil. Stir in the rice and add the garlic powder, onion powder, chili powder, ground paprika, ground turmeric, salt and pepper. Return to a boil, reduce heat, cover and simmer stirring occasionally until the rice is cooked and slightly al dente. Set aside and cook the shrimp and veggies.

Heat 3-4 tablespoons Extra Virgin Olive Oil from Spain in a large pan until hot but not smoking. Add the red onion and red bell pepper. Saute for 3-4 minutes until the veggies become tender. Add the shrimp and garlic. Continue to cook stirring occasionally until the shrimp turns pink. Mix in the peas and cook for 3-4 minutes more. Stir in 2 cups of the cooked rice along with a few dashes of hot sauce, season with salt and pepper and cook for an additional 3-4 minutes stirring often until all the flavors are incorporated and the rice is heated through. Remove from heat and top with capers and fresh cilantro. Serve with a fresh greens salad. Reheats well so it can be made in advance and stored in an air tight container for 3 days.

Serves 4-6