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Fishandseafood - Shrimp -  Spicy Paella With Chile, Lime, And Cilantro Post by :neilsingh Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1639

Click below to download : Fishandseafood - Shrimp - Spicy Paella With Chile, Lime, And Cilantro (Format : PDF)

Fishandseafood - Shrimp - Spicy Paella With Chile, Lime, And Cilantro

1 dried New Mexican or Anaheim chile
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 cloves garlic, peeled
2 (16 ounce) cans fat-free, less sodium chicken broth

Herb Blend:
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced

24 unpeeled large shrimp, about 2 pounds
1 teaspoon olive oil
2 (3.5 ounce) andouille sausages or chicken sausages with habanero chilies and tequila, such as Gerhards, cut in 1/2-inch pieces
2 1/2 cups finely chopped red bell pepper
2 cups finely chopped onion
2 cups sliced zucchini
1 cup canned diced tomatoes, undrained
1/4 teaspoon salt
1 teaspoon hot paprika
1/4 teaspoon salt
3 cloves garlic, minced
2 cups uncooked Arborio rice or other
short-grained rice
1 cup frozen whole kernel corn
8 lime wedges

To prepare the broth, remove stems and seeds from chile. Combine the chile, cumin, cinnamon, and 2 garlic cloves in a food processor; process until minced. Combine chile mixture and broth in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

To prepare the herb blend, combine cilantro, lime juice, olive oil, a 2 cloves garlic; set aside.

To prepare the paella, peel and devein shrimp, leaving tails intact; set aside.

Heat 1 tsp. olive oil in a large paella pan or large skillet over medium heat. Add sausage; saute 3 minutes. Remove from pan. Add shrimp; saute 2 minutes. Remove from pan. Add bell pepper and onion, and saute 3 minutes, stirring occasionally. Add zucchini; saute 5 minutes. Add tomatoes, paprika, salt, and 3 cloves garlic; cook 5 minutes, scrapping pan to loosen browned bits. Add rice; cook 1 minute, stirring constantly.

Stir in broth, herb blend, sausages, and corn; cook 10 minutes, stirring frequently. Arrange shrimp, heads down, in rice mixture; cook 10 minutes. Remove from heat. Cover with a towel, and let stand 10 minutes. Serve with lime wedges.

serving size-1 1/2 cups paella and 3 shrimp = 383 cal., 8.4g fat, 22.1g pro, 54.5g carb, 100mg chol, 574mg sod.

Source: "Cooking Light-5/00"
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Fishandseafood - Shrimp -  Spicy Shrimp Pasta
1 med onion, chopped finely 3/4 cup red pepper chopped finely 1/2 med green pepper, chopped finely 3 T olive oil salt and pepper cayenne pepper or Cajun seasoning, to taste 1 med ripe tomato, chopped finely or 1 T ketchup 6 cloves garlic, minced 1 T butter 1 lb shrimp, peeled deveined and cooked (can use frozen) 1 lb cooked noodles (short pasta, bow ties, rotini or cork screws) 1/4 cup fresh grated Parmesan cheese and 1/4 cup cheddar cheese, shredded combined chopped flat leaf parsley Saute onions, peppers in olive oil and lightly season with salt pepper cayenne

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Fishandseafood - Shrimp -  Spicy Marinated Shrimp
1 clove garlic, minced 1 green onion, finely chopped 1 tablespoon finely chopped chives 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 teaspoon Tabasco Brand Pepper Sauce 2 tablespoons ketchup 2 tablespoons prepared horseradish 1 teaspoon Dijon mustard Salt to taste 2 pounds medium shrimp, cooked, peeled and deveined In large bowl, combine all ingredients except shrimp. Add shrimp and toss to coat. Cover and refrigerate 4 to 6 hours or overnight. Remove to serving bowl and serve with toothpicks. For a more elegant presentation, skewer each shrimp with a toothpick from tail to head, making a crescent shape,