Many people hear shrimp and think expensive. Try this cheap and easy shrimp and rice recipe, you will be pleasantly surprised. Enjoy!
Sazon
41-60 Shrimp (14 oz bag)
1 ½ cup rice
1 bulb of garlic, chopped
1 pepper
3 sazon packets
Adobo
Asparagus
Olive oil
½ stick butter for flavor (optional)
Prep Work
Shrimp: Take the tails off of the shrimp.
Onion: Julienne half of the white onions, dice the other half.
Peppers: Julienne.
Garlic: Chop all the garlic very fine.
Rice: Put 1 ½ cups of water in a small pot with one packet of sazon, diced onion and ¼ cup of chopped garlic. When the water begins to boil add the rice. Bring to a boil again and then let simmer for five to 10 minutes. Turn off the heat, and let the rice site until time to serve. Salt and pepper for taste.
Asparagus: Preheat oven to 400 degrees. Mix together ½ cup olive oil, 1/3 cup garlic and salt in a bowl. Cut a half-inch off the bottom of the asparagus. Put the asparagus in the bowl for five minutes, allowing it to absorb the olive oil and garlic mixture. Then put the asparagus on a pan, and cook in the oven for seven minutes.
Mix the extra olive oil and garlic mixture, the shrimp, the adobo and one packet of sazon in a bowl.
Cooking: Get a sauté pan hot and add 1/3 cup olive oil and julienned onions. Once they begin to soften, add the julienned peppers and 2 ¼ cup garlic. Once everything is evenly cooked, add one packet of sazon and ¼ stick of butter, let melt and empty into a small container.
Wipe the pan down quickly and put it back on the stove, adding oil. Add shrimp mixture. Once the shrimp begins to firm up, add pepper and onion mixture. Throw in ¼ stick of butter, cover it in flour and stir it into the shrimp and vegetables. This will create a lovely sauce.
Pull the asparagus from the oven and uncover the rice. Plate and add shrimp and vegetable mixture, and serve while the getting is good!
