Ingredients with Measurements:
- 1 cup of red rice
- 2 cups of water
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil
- 1/2 pound of shrimp, peeled and deveined
- 1/4 cup of chopped green onions
- 1/4 teaspoon of black pepper
Special equipment needed:
- Medium-sized pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the red rice in a fine-mesh strainer and transfer it to a medium-sized pot.
2. Add 2 cups of water and 1/2 teaspoon of salt to the pot and bring to a boil over high heat.
3. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes or until the rice is tender and the water is absorbed.
4. In a skillet, heat 1 tablespoon of olive oil over medium-high heat.
5. Add the shrimp to the skillet and cook for 2-3 minutes on each side or until pink and cooked through.
6. Add the chopped green onions to the skillet and cook for 1-2 minutes or until softened.
7. Season the shrimp and green onions with 1/4 teaspoon of black pepper.
8. Fluff the cooked red rice with a fork and transfer it to a serving dish.
9. Top the red rice with the cooked shrimp and green onions.
10. Serve hot.
- Time:
Preparation time: 5 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium-high heat for the skillet
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat per serving: 5g
- Carbohydrates per serving: 35g
- Protein per serving: 15g
Substitutions for ingredients:
- White rice can be used instead of red rice.
- Other types of seafood, such as scallops or crab, can be used instead of shrimp.
- Chopped scallions or shallots can be used instead of green onions.
Variations:
- Add diced tomatoes or bell peppers to the skillet for extra flavor and color.
- Use coconut oil instead of olive oil for a tropical twist.
- Add a splash of soy sauce or fish sauce to the skillet for an umami boost.
Tips and tricks:
- Rinse the red rice thoroughly before cooking to remove any excess starch.
- Use a fork to fluff the cooked rice instead of a spoon to prevent it from becoming mushy.
- Cook the shrimp just until they turn pink to prevent them from becoming tough and rubbery.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the red rice and shrimp in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the red rice and shrimp in a shallow bowl or on a plate for a colorful and appetizing presentation.
- Garnish with additional chopped green onions or cilantro for added freshness.
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or asparagus.
- Pair with a crisp green salad for a lighter meal.
Suggested side dishes:
- Steamed vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the rice is still hard after 25 minutes of cooking, add a splash of water and continue to simmer until tender.
- If the shrimp are overcooked and rubbery, reduce the cooking time or cook them at a lower temperature.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw seafood to prevent cross-contamination.
- Cook the shrimp to an internal temperature of 145°F to ensure that they are safe to eat.
Food history:
- Red rice is a traditional dish in many cultures, including the Caribbean and the American South.
- Shrimp is a popular seafood in many coastal regions around the world.
Flavor profiles:
- The red rice has a slightly nutty and earthy flavor, while the shrimp and green onions add a savory and slightly sweet note.
- The dish is well-balanced and satisfying, with a combination of textures and flavors.
Serving suggestions:
- Serve the red rice and shrimp as a main course for lunch or dinner.
- This dish is also great for meal prep and can be packed for lunch or eaten as a quick and easy weeknight dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai