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A few key ingredients give classic dishes like shrimp scampi and rice and peas a delicious Spanish flair.
For the rice, in a medium saucepan, heat the oil, one turn of the pan, over medium to medium-high. Add the butter. When it stops foaming, add the onion and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Add the pasta and cook, stirring often, until deeply golden and fragrant, about 6 minutes. Add the rice and cook until toasted, about 1 minute more. Season with salt and pepper. Stir in the smoked paprika. Add the stock and bring to a boil. Reduce heat to low, cover, and simmer until almost tender, about 15 minutes. Stir in the peas and pimientos. Cover and cook until the rice is tender, about 5 minutes. Fluff with a fork.
For the shrimp, in a large nonstick skillet, heat the oil, two turns of the pan, over medium-high to high. Add the shrimp and cook until just opaque in the centers, about 2 minutes per side. Add the garlic and spring onions; season with salt and pepper. Add the crushed red pepper and toss 2 to 3 minutes more. Mix in the sherry and cook until almost completely reduced, about 1 minute. Add the lemon juice and butter and swirl the skillet until the butter melts, about 1 minute. Top with the parsley and hot sauce. Divide the rice among shallow bowls. Top with the shrimp.